Shepherd's Pie Stuffing: ¼ cup olive oil 1 shallot, finely chopped (2 teaspoons) 1 large white onion, peeled and finely chopped (1 1/4 cups) 1½ cups finely chopped celery 12 cups stale, whole-grain bread, cut in 1/2-inch cubes 2 teaspoons ground sage ½ teaspoon marjoram ½ teaspoon dried thyme ½ teaspoon ground celery seed ½ teaspoon paprika Freshly ground pepper 1 tablespoon chicken-flavored vegetable stock dissolved in: 2¼ cups boiling water or 2¼ other strong vegetable stock, heated Mashed Potato Crust: 10 small White Rose potatoes, peeled and quartered (about 8 cups) 1 celery stalk 1 large clove garlic, peeled 1 bay leaf 8 peppercorns ½ cup soy milk (plus additional potato water, if necessary) 1 to 2 tablespoons olive oil Freshly ground pepper to taste Paprika for garnish Yields 6 to 8 servings. Heat oil, shallot, onion and celery in heavy pot. Saute until vegetables begin to soften, then add bread cubes, sage, marjoram, thyme, celery seed, paprika and pepper to taste. Mix well. Cook, stirring frequently, for 5 minutes over medium-low heat. Add hot vegetable stock to pot and mix well. Cover and cook over low heat for 30 minutes or longer, stirring frequently, until bread cubes have broken down. (The secret to a good stuffing is in the slow cooking and frequent stirring) Place potatoes, celery stalk, garlic, bay leaf and peppercorns in large pot of cold water. Bring to a boil, cover and simmer for 15 to 20 minutes or until tender. Potatoes are ready when they pierce easily but do not fall apart. Use a slotted spoon to remove potatoes from water, reserving water for mashing, if needed: leave peppercorns behind. Begin mashing potatoes, incorporating soy milk and adding oil and pepper to taste. Add additional potato water in small increments if potatos apear dry. Preheat oven to 375 F. Oil a deep casserole and press stuffing down gently into bottom. Top with mashed potatoes and smooth crust with a spatula. Dust top of potatos with paprika. Bake for 45 minutes or until potatoes have formed a golden crust.