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1
Peel and quarter potatoes.
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2
Place ina medium or large pot with water to cover.
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3
Add garlic, celery, parsley, peppercorns, onion, and bay leaf.
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4
Bring to a boil, cover, and simmer over medium-low heat for 15 to 20 minutes or until very tender.
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5
While potatoes are cooking, prepare filling.
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6
Heat 1 tablespoon oil, onion, and garlic in a large skillet.
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7
Saute for 1 minute over medium heat, then add mushrooms and saute for 2 minutes.
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8
Crumble tofu in chunks into skillet and saute briefly, mixing well.
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9
Stir in barbecue sauce, yeast, gravy mix, thyme, paprika, and tamari.
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10
Mix well and saute, stirring frequently, for 20 minutes over medium heat.
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11
Preheat oven to 400.
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12
Transfer potatoes from water to a large bowl, reserving potato stock.
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13
Add miso, oil, and 3/4 to 1 cup potato stock to potatoes, in 1/4 to 13 cup increments, mashing as you add the stock.
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14
Add only enough water to moisten potatoes adequately.
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15
Do not overmoisten.
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16
Add corn and spinach to filling and mix well.
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17
Pour filling into an oiled, shallow ovenproof casserole.
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18
Pat down with back of a large spoon.
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19
Spread potato crust evenly over filling, smoothing top with a spoon or spatula.
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20
Dust evenly with paprika.
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21
Bake for 30 to 40 minutes, or until crust is golden.
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22
While casserole bakes, prepare gravy.
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23
Heat oil in a large skillet.
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24
Add flour and yeast, and stir with a whisk over medium heat to form a paste.
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25
Slowly stir in 2 1/2 cups of reserved potato water, whisking as you stir to allow gravy to thicken.
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26
Stir in instant gravy mix and continue whisking until gravy is thick and smooth; add additional potato water, if necessary.
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27
Serve casserole with crust on the bottom and filling on top.
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28
Spoon gravy over top.
