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Shepherd's Pie
Serves 6

3 medium potatoes, peeled, cubed (about 4 cups)
1/4 cup soy milk
1 tsp. soy oil
1/2 tsp. salt
1/8 tsp. black pepper

1 1/2 cups textured vegetable protein
1-1/2 cups boiling water
2 tsp. tamari
1 tbsp. soy oil
2 medium onions, diced (about 2 cups)
2 cups chopped mushrooms
1 cup peeled, diced carrots
3 tbsp. chopped fresh garlic
2 tbsp. tamari
4 tsp. basil
1 tbsp. thyme
1 tsp. savory
1 tsp. salt
1/4 tsp. black pepper
1 cup diced celery
1/4 cup unbleached white flour mixed in 1/2 cup water
Chopped parsley for garnish

Preheat oven to 325F. Boil the potatoes in salted water until the
potatoes are soft. Remove and drain the potatoes. Blend them in a
mixer with the soy milk, oil, salt and pepper. Set aside.

Add the TVP and tamari to boiling water, then cover, remove from
heat and set aside. Saute vegetables (except the celery) and
seasonings in the oil over medium heat for about 15 minutes. Add
the celery and TSP, then cook about 5 minutes longer, stirring
occasionally to prevent from sticking. Add the flour mixture and
stir until thickened. Transfer the filling to a lightly-oiled baking
dish. Cover the top with the potatoes and smooth them with a rubber
spatula until flat and even. Bake the pie in preheated oven for 30
minutes, then broil for several minutes or until the top is lightly
browned. Remove from oven and serve hot, garnished with parsley.


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