Our vegetarian version of Shepherd's Pie was always good at the cafe, but it reached its optimum in flavor when one of the cafe cooks added tofu to the recipe. The missing link provided more texture, taste, and protein to the pie.
I've cooked this recipe for years now. I usually add an extra quart of water for more broth. I've been known to substitute pickled sliced banana peppers for the jalapeño peppers. Found this recipe at the St-Laurent library in Montréal, and later re-discovered this "new" book of Natural Foods at a garage sale in Ottawa.
