Family Casserole

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