I really liked Sherpherd’s Pie a lot when I was growing up. It’s a great winter food, somewhere between a stew and a casserole. I prefer mine deep dish, although you can make smaller ones in a pie pan.

2½ T olive or vegetable oil
2 cloves garlic, minced
½ c onion, minced
1 large tomato, chopped
6 c mixed vegetables, finely chopped
Some possibilities: – bell peppers – carrots – celery – corn – green beans – leeks – mushrooms – peas – spinach – zucchini
1 c vegetable stock or water
1 t soy sauce or Bragg’s Aminos
pepper
2 to 2½ c mashed potatoes (I think you could also successfully substitute mashed cauliflower, but if you really need comfort food, maybe you should just allow yourself the carbs)

Directions Heat 2 T oil over medium heat, add garlic, and sauté for 2 minutes. Add onion and continue sautéing until soft, about 5 minutes. Add tomato and cook for two more minutes, stirring frequently. (If you need to make the mashed potatoes, start them now).
Add stock and vegetables, bring to boil, cover, lower heat, and cook until vegetables are tender, about 5-10 minutes. Add soy sauce and pepper, taste, and adjust seasonings as necessary.

Preheat oven to 350.

Use remaining ½ t oil to grease casserole. Put vegetables in it, then cover with a layer of mashed potatoes.

Bake until bubbly, about 30 minutes. Serve hot.

For a more substantial dish, you can add/substitute things like pre-cooked tofu, lentils, or seitan.