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Vegetarian Shepherd's Pie

3 medium potatoes
1/4 cup milk or nondairy milk
1 Tablespoon butter or margarine
1/2 teaspoon salt
pinch of paprika

1 onion, chopped
1 Tablespoon oil
1 lb. tofu, crumbled
1/4 lb. mushrooms, sliced
1 green pepper, diced
2 medium carrots, diced
3/4 cup chopped fresh tomatoes or canned tomatoes or 1/4 cup tomato
paste plus 1/2 cup water plus 1 Tablespoon miso
1 stalk celery, diced
1 bay leaf
1 teaspoon ground cumin
1/2 teaspoon dried basil
1 cup frozen or fresh corn

Boil or steam the potatoes. Mash with butter, milk and salt. Set
aside.

Meanwhile, Heat the oven to 350 degrees.

Saute the onion a few minutes. Add all filling ingredients except
the corn. Bring to a boil, cover, and simmer 15 minutes, till
vegetables are tender.

Put filling in a large baking dish. Spread mashed potatoes on top
and sprinkle with paprika. Bake 10 or 15 minutes, till potatoes
are hot.

Serves 4

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