J:

May birthdays and the choices were BBQ ribs, described in an
earlier recipe
, and Shepherds Pie, a dish which I made once
before and neglected to write up. Now, finally, here it is. I
adapted this from the recipe in _Sundays at Moosewood
Restaurant_ but I replaced the shredded tofu with shredded
mixed vegetables(*).

You need to make three layers: mixed vegetables, gravy(**), and
mashed potatoes.

The mixed vegetables were red bell peppers (2), green bell
peppers (2), onions (2), carrots (5), rutabaga (1), turnip (1),
celery (5), and zuchini (4). I chopped these pretty finely
with my slicer-dicer thingy, I'd say about 1/4 inch pieces.
Saute them all in a big pot in a little oil until they are
soft, maybe 20 minutes. Drain if it's too watery and spread in
a 15 x 10 baking dish.

For the mashed potatoes, boil 12 cubed potatoes. Drain but
reserve 3 cups of the potato water for the gravy. Mash the
potatoes with 1/2 stick of butter or margerine and 1 1/2 cups
milk. Salt to taste.

For the gravy, saute 1 1/2 pounds of sliced mushrooms in a
little oil with 1/2 cup tamari soy sauce and some ground black
pepper. When the mushrooms are tender, add the potato water.
Then add 4 tablespoons cornstarch disolved in 1 cup of water
and stir until thick.

Pour the gravy over the vegetable mix, then do the best you can
spreading the potatoes over the top. Dot the top with butter
or margerine and bake for 15 to 20 minutes at 400 degrees until
the top is golden.

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* Also, sometimes I use some cooked lentils.

** See also a later, better, gravy recipe.