Meatless Shepard's Pie

[Modemouth]

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Meatless Shepard's Pie
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Serves 6

2 tbsp olive oil
2 cloves garlic, minced
1 cup onion, minced
1 large tomato, chopped
6 cup mixed vegetables, finely chopped
Some possibilities:
- bell peppers
- carrots
- corn
- green beans
- leeks
- mushrooms
- peas
- spinach
- zucchini
1 cup vegetable stock or water
1 tsp soy sauce
pepper
2 to 2 1/2 cup mashed potatoes
Garnish ideas: paprika, minced parsley, sesame seeds

1. Heat 1 1/2 tbsp oil over medium heat, add garlic, and saute
for 2 minutes. Add onion and continue sauteing 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).
2. 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.
3. Preheat oven to 350.
4. Use remaining 1/2 tbsp oil to grease pie plate. Arrange
vegetables in it, then cover with a layer of mashed potatoes.
Garnish.
5. Bake until bubbly, about 30 minutes. Serve hot.

Recipe Variations:
- For a more substantial dish, you can add/substitute things
like pre-cooked tofu, lentils, seitan or Portobello mushrooms