Shepherd's Vegetable Pie

Ideal for warming body and spirit on a cold winter night, this has become one of our favorite meals. Serve with a toasted green salad and crusty bread.

Yields: 6 Servings

Ingredients

³⁄₄	c	cubed tofu
1	tbsp	soy sauce
1	tbsp	cornstartch
1 ¹⁄₂	c	Stonyfield Organic Whole Milk Plain Yogurt
2	c	peeled and cubed carrots
1	c	unpeeled and cubed parsnips
2	c	peeled and cubed butternut squash
1	tbsp	butter
2	c	sliced mushrooms
1		red bell pepper (cored, seeded and diced)
1	clove	garlic (minced)
1	tsp	ground ginger
¹⁄₂	tsp	salt
2	tbsp	cornstarch
¹⁄₄	tsp	kelp powder (optional)
¹⁄₈	tsp	cayenne pepper
1	c	Stonyfield Organic Whole Milk
³⁄₄	c	grated Jarlsberg or Swiss cheese
1		pie crust (10-inch)

Directions

Preheat oven to 375°. Combine the tofu and soy sauce; set aside. Add the cornstarch to the yogurt and set aside. Steam the carrots, parsnips, and squash until tender, about 12-15 minutes.
Melt the butter in a large, deep skillet over low to medium heat; add the mushrooms, red pepper, garlic, ginger, and salt and saute until brown. Combine the cornstarch, optional kelp powder, cayenne, and milk, and add to the mushroom mixture. Bring to a boil, stirring constantly and boil for 1 minute.
Remove the mushroom mixture from the heat and stir in the cheese. Stir in the tofu and the yogurt mixture. Stir in the steamed vegetables, and transfer the mixture to an ungreased 10-inch deep-dish pie plate. Top with the unbaked crust, and slash the crust to let steam escape. Bake the pie for 35 - 40 minutes, until lightly browned.