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. ----- * Also, sometimes I use some cooked lentils. ** See also a later, better, gravy recipe.