Shepherds Pie with a twist

Ingredients: Boca tofu crumbles-one package, carrots , peas, mushrooms, onion, vegetable broth, garlic, salt, pepper, tomato paste, and potatoes.

Boil potatoes and mash- this can be done traditionally with almond milk and a little earth balance or simply mash the cooked potatoes

In a skillet place the tofu crumbles, two diced carrots, a half bag frozen peas and a 1/2 cup of vegetable broth.  Simmer.  Add salt, pepper and garlic to taste.  Add 1/2 can tomato paste.  Simmer until mixed

In a separate skillet add a tablespoon of olive oil, package of diced mushrooms, and 1/2 diced onion.  Simmer until the mushrooms give off liquid then add a cup of vegetable broth and simmer until the mushrooms are well cooked.  A a tablespoon of cornstarch to 1/4 cup of warm water and dilute.  Add this mixture to the mushrooms to thicken into a gravy and reduce the heat to low.

In a baking dish pour the tofu mixture in a spread evenly.  Top with the potatoes.  Then cover with the mushroom gravy.  Bake at 350 degrees for 15-20 min and serve.