Vegetarian Shepard's Pie

3-4 cups fresh mashed potatoes (use your favorite recipe)
4 T olive oil
1 16oz package extra firm tofu packed in water.  (Don't use the tofu in aseptic packages for  this recipe. The texture isn't right.)
2 cups minced onions
2 large cloves garlic, peeled and crushed
2 cups sliced white mushrooms
1 cup sliced carrot
1 cup sliced red or green bell pepper
1 cup sliced zucchini or yellow squash
1 14 oz can chopped roasted tomatoes, drained  (Muir Glen Fire Roasted is a good brand)
1/2 cup vegetable broth
3 Tb chopped fresh parsley
salt and pepper to taste

Optional Substitutions:

1. Use the frozen mashed potatoes if you don't want to make your own.  Under no circumstances should you ever use the boxed variety!!
2. Mix and match the vegetables as desired.  If you don't like carrots, add some celery or increase the amount of squash, etc.  But keep about the same amount, so it will all fit in the baking dish.
3. Substitute fresh tomatoes or regular canned for the roasted if desired.  Fresh tomatoes will give a more "summery" flavor to a winter-type dish. 
4. Add Italian seasoning and fresh chopped basil if desired for a good Italian taste.

Preparation:

1. Remove tofu from package, slice into ¼ inch rectangular slices and drain between a double layer of paper towels for approximately ½ hour.
2. Prepare the mashed potatoes and keep them warm.
3. Preheat oven to 300 degrees and spray either a 2 quart baking dish or 9 inch ceramic pie pan with non-stick cooking spray.  It's best if the dish has a lid, but you can use aluminum foil instead.
4. Heat 2T oil in large frying pan.  Crumble the drained tofu, add to the pan and cook on Medium heat until the tofu is slightly browned.
5. Spread the tofu into an even layer on the bottom of the baking dish.
6. Add remaining oil to the frying pan.  When oil is heated, add onions, garlic, and peppers.  Cook on Medium for about 3 minutes, until onions start to soften.
7. Add the mushrooms, carrot, squash, tomatoes, and broth.  Bring to a boil and simmer, covered for 5 minutes.  Stir in the fresh parsley.
8. Remove vegetable mixture from heat and pour over the tofu in the baking dish.  Evenly distribute the mashed potatoes over the top.
9. Bake in oven, covered, for approximately 30 minutes.  Remove lid and bake several more minutes, until potatoes are browned.

Let dish sit for 10-15 minutes before serving, but don't make it too far ahead.  After several hours, the mashed potatoes tend to fall and flatten out.  It still tastes great, but loses some of its visual appeal.