Veg & Tofu Shepherd's Pie

Okay, so I'm not going to post exact measurements with this particular recipe because you can really make as little (personal size casserole) or as much as you want so the quantities I used today aren't important. Also, the combination of veggies can be switched up depending on your taste and/or whatever you have on hand. I usually reach for the bag of frozen mixed veg straight from the freezer (a convenience that can't be overstated!) but today, I actually pulled fresh vegs from the fridge and supplemented with a few frozen staples like the peas and corn.

Today's version was baked in an 8" x 8" dish which made enough for 4 generous portions.

Veg & Tofu Shepherd's Pie

Ingredients:
olive oil (or butter, if you prefer)
mixed veg, fresh or frozen, diced (I used onions, carrots, celery, zucchini, sun dried tomatoes, snap peas, peas, and corns)
herbes de provence
garlic powder
salt & pepper to taste
AP flour
vegetable stock
crumbled tofu, previously baked
mashed potaotes to top everything

Directions:
Preheat oven to 350 degrees.

Saute the veggies in olive oil until softened, about 5-7 minutes. Sprinkle on the spices and flour (basically, you want to use as much flour as oil) and cook for another minute before adding the veggie stock, stirring until thickened to desired consistency. Transfer the veggie mixture to a casserole dish and cover with mashed potatoes. Bake at 350 degrees for 15-25 minutes, until the top is golden brown.

Enjoy!