Shepherd's Pie Variation

Tonight was a 'food storage experiment' night for me. For those of you who are familiar with Shepherd's Pie (the hamburger-green bean-tomato sauce-mashed potatoes-cheese dish that's pretty popular in Utah), I always had a variation...I used cream of mushroom soup instead of tomato-whatever. Since we don't really do the cream of-- soups anymore, I was trying to think of another variation. This is what I came up with, and it was a BIG hit!

1+ lb hamburger
1+lb frozen veggies mix of some sort (I used a carrots, cauliflower, peas and green beans mix that we had in the freezer)
1 Box Mori-Nu Tofu
2 Tbsp Canola Oil
1 Tbsp vinegar
1 tsp salt
1/2 tsp sugar
1 4oz can mushrooms
1 Tbsp beef bouillon
3 cups mashed potato flakes
2 Tbs butter
salt and pepper to taste

Cook hamburger in skillet. Pour frozen veggies into 9x13 glass baking dish. Add hamburger. In blender, blend tofu, oil, vinegar, salt, and sugar until creamy. Add mushrooms WITH liquid and beef bouillon. Blend until the mushrooms are the size you want--chunky or smooth. (Most of my family like mushrooms, but Claire does NOT...she didn't even know that she ate a TON of mushrooms tonight! Ha!) Pour the liquid over the hamburger/vegetable mix. Heat water for potatoes in a sauce pan. When it is boiling, remove from heat and add mashed potato flakes. Mix until smooth, then add butter, salt and pepper. Pour over the top of the other mix, like a crust. Bake at 375F until bubbly (about 30 minutes?). (The ingredients sound seriously gross, but it turned out SO good that Josh and Claire even had THIRDS and even Andrew and Peter ate everything on their plates!)