Traditional Shepherd’s Pie is a hearty one-dish meal made of mashed
potatoes, corn, and ground lamb or beef. This variation of an old
favorite replaces the meat with soy protein.

When the author includes
it in vegetarian cooking classes, it never fails to gain converts.
If you prefer, substitute ground turkey or beef for the soy.

INGREDIENTS
1 1/2 tablespoons olive oil or vegetable oil
2 medium carrots, thinly sliced
2 medium stalks of celery, thinly sliced
2 medium onions, chopped, or whilte part of 1 large leek, thinly sliced
4-6 cloves of garlic, crushed
2 small zucchini, washed and sliced
8 ounces cremini mushrooms, sliced
2 1/2 cups carrot or vegetable juice, or 1/2 cup red wine
1/4 cup chopped parsley
1 tablespoon chopped fresh sage or thyme leaves or both, or 1 1/2 tablespoons dried mixed herbs
1/4 - 1/2 teaspoon salt
1/4-1/2 teaspoon freshly ground black pepper
12 ounces veggie ground round or extra-firm tofu, cut into 1/2-inch cubes
2 cups corn kernels, fresh, frozen, or canned and drained
4 medium yellow potatoes, boiled and mashed with 1/4 cup fat-free milk
2 tablespoons grated cheese (optional)

1. Preheat the oven to 375 F.

2. Heat 1 tablespoon of the oil in a 12- to 13- inch skillet over medium heat.

3. Saute the carrots, celery, onions, and garlic for 3 minutes.

4. Drizzle the remaining oil into the skillet, add the zucchini, if desired, and mushrooms, and saute 2 minutes longer.

5. Add the carrot juice, parsley, herbs, salt, and pepper, then stir in the veggie ground round and the corn.

6. Heat for 3-5 minutes. Spoon the mixture into a 2 1/2-quart casserole, and top with the potatoes.

7. Bake for 20 minutes. Sprinkle the cheese, if desired, over the potatoes.