Thanksgiving For Vegetarian (5)~~~Shepherd's Pie

This vegetarian shepherd's pie recipe is a simple yet delicious lambless version of the real thing.

Yield	6 servings
Time	1 hour
Tools	large sauce pan or Dutch oven wooden spoon deep pie plate or baking dish
Ingredients	2½ T olive or vegetable oil 2 cloves garlic, minced ½ c onion, minced 1 large tomato, chopped 6 c mixed vegetables, finely chopped Some possibilities: - bell peppers - carrots - celery - corn - green beans - leeks - mushrooms - peas - spinach - zucchini 1 c vegetable stock or water 1 t soy sauce pepper 2 to 2½ c mashed potatoes Garnish ideas: paprika, minced parsley, sesame seeds
Directions	Heat 2 T oil over medium heat, add garlic, and sauté for 2 minutes. Add onion and continue sautéing until soft, about 5 minutes. Add tomato and cook for two more minutes, stirring frequently. (If you need to make the mashed potatoes, start them now). Add stock and vegetables, bring to boil, cover, lower heat, and cook until vegetables are tender, about 5-10 minutes. Add soy sauce and pepper, taste, and adjust seasonings as necessary. Preheat oven to 350. Use remaining ½ t oil to grease pie plate. Arrange vegetables in it, then cover with a layer of mashed potatoes. Garnish. Bake until bubbly, about 30 minutes. Serve hot.
Notes	For a more substantial dish, you can add/substitute things like pre-cooked tofu, lentils, or seitan.
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