Bitsy's Kitchen. Shepherd's Garden Pie

Shepherd's Garden Pie
*Tofu replaces the traditional lamb in this new vegetarian classic*
1 Tbsp. + 1 tsp. olive oil 2 onions, chopped 2 cups chopped mushrooms 3 garlic cloves, minced 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1/2 pound Frozen Tofu, crumbled	6 plum tomatoes, diced 4 cups chopped broccoli, cauliflower or combination, steamed 1/2 cup Vegetable Broth 1/4 cup chopped flat leaf parsley 4 large all-purpose potatoes, cooked, peeled and mashed 2 oz. low fat cream cheese

Preheat the oven to 375° F.

In a large nonstick skillet, heat the oil. Add the onions; cook, stirring as needed, until softened, about 5 minutes. Add the mushrooms, garlic, salt and pepper; cook, stirring as needed, until the mushrooms are wilted, 8-10 minutes.
Stir in the tofu and tomatoes; cook about 3 minutes. Stir in the broccoli, broth and parsley.

Transfer to a 9" square baking dish. In a medium bowl, combine the potatoes and the cream cheese. Spread it over the tofu mixture. Bake until golden, about 30 minutes.

Makes 4 servings

SERVING PROVIDES: 2 Breads, 3 Fruit/Vegetables, 1 Protein/Milk, 1 Fat

PER SERVING: 456 Calories, 13 g Total Fat, 4 g Saturated Fat, 13 mg Cholesterol, 362 mg Sodium, 70 g Total Carbohydrate, 13 g Dietary Fiber, 21 g Protein, 177 mg Calcium