Vegetarian: Shepherds Pie 09 by Recipe Cottage

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	Shepherds Pie 09

		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.