One of my favorite comfort foods is Shepherd’s pie. Sometimes I make it with tofu but the other day I thought about trying a roasted veggie version. Best thing about this is it’s the ideal way to use up leftover vegetables and other items that might be sitting in the fridge and pantry. You don’t have to roast the vegetables for this but I think it makes the flavor more intense and worth it. 3 carrots, peeled and chopped About one cup of chopped celery 2 medium sized onions, chopped 8 ounces of mushrooms, sliced. I used baby bellas because they were on sale Place the vegetables in a roasting…