HARVEST VEGETABLE SHEPHERD'S PIE W/MASHED YAMS

Steps:

• Preheat the oven to 350°F. Heat the oil over medium-high heat in a large sauté pan. Add the tofu, onions and carrots; cook until the onions are translucent, 3 to 5 minutes. Add the thyme, vegetable stock and tamari. Simmer this mixture 5 minutes. Stir in the peas, corn and pepper. Bring to a simmer. Combine the cornstarch in a small bowl with the water until smooth. Add the cornstarch slurry to the simmering vegetables, stirring constantly. Stir in the fresh sage. Place the filling in a 9-inch pie plate or oven proof casserole dish. Top with 4 cups prepared Orange Mashed Yams. Sprinkle the pie with the sliced almonds. Bake the pie for 25 to 30 minutes until the yams and almonds are golden brown and the filling is bubbling. Orange Mashed Yams Steam the yams for 20 minutes, or boil in water for 25 minutes, until soft. Place the orange zest, orange juice, lemon juice and butter in a saucepan. Place on high heat until the butter is melted. Bring the mixture to a boil and cook for about 2 minutes or until syrupy. Remove the pan from the heat. Mash the reserved yams. You should have about 4 cups. Combine the orange juice mixture with the yams. Add the salt. Mix well.