SHEPHERD'S PIE
Yield: 6 servings

Tofu Layer

3/4 to 1 pound extra-firm tofu, crumbled
1 green onion, chopped
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 garlic clove, finely minced
Pinch Cayenne
Potato Topping
1 1/2 pounds potatoes, peeled and cut into
bite-size pieces
1/4 teaspoon salt
1 garlic clove, sliced
1/4 cup (60 ml) vegan margarine
5 to 6 tablespoons soymilk, rice milk, or
almond milk
Salt and pepper

Vegetable Layer
1/2 pound broccoli crowns, cut into small florets
1/2 pound cauliflower, chopped (about 3 cups)
1 red bell pepper, chopped
1 large carrot, cut into 1 1/2-inch matchsticks
1/2 small onion, chopped
1/2 cup (120 ml) water
Salt and pepper

Lightly oil an 8 x 8-inch baking dish and
preheat the oven to 375 degrees F.

To make the Tofu Layer, combine the tofu,
green onion, soy sauce, rice vinegar, maple
syrup, garlic, and cayenne in a medium bowl
and mix well. Set aside to marinate.

To make the Potato Topping, put the potato
pieces in a 3 or 4-quart saucepan with water
to cover. Add salt and garlic, cover the pan,
and bring to a boil over high heat. Decrease
the heat to medium and simmer about 5 to 7
minutes, or until the potatoes are fork tender.

While the potatoes are cooking make the
Vegetable Layer. Combine the broccoli,
cauliflower, red bell pepper, carrot
matchsticks, and onion in a large, deep
skillet. Add the water and cook over high
heat, stirring frequently for about 5 to 7
minutes, or until the vegetables are tender.
Add 1 or more tablespoons of water as needed
to cook the vegetables and prevent burning.
Season the vegetables with salt and pepper to
taste and set aside.

Use a slotted spoon to transfer the cooked
potatoes to a large bowl. Add the margarine
and soymilk and mash the potatoes until they
are smooth and creamy. Season to taste with
salt and pepper.

To assemble the Shepherd's Pie, spoon the
marinated tofu into the bottom of the prepared
baking pan and spread it evenly. Drain any
excess water from the vegetables and spoon
them over the tofu layer. Spoon the mashed
potatoes over the top, covering it completely.
Keep the surface of the potatoes lumpy so the
peaks will brown when baked.

Bake for 40 minutes. or until the potato peaks
are golden brown. Serve immediately.