Shepherd's Pie

Ingredients:

• 1 onion, chopped big
• 1 T. oil
• 1 lb. broccoli (or broccoli/cauliflower mixed)
• 1 green pepper, diced
• 4 med. carrots, diced
• 2 cups cooked kidney beans or lentils
• 1 tsp. basil
• 1 tsp. oregano
• 3/4 c. chopped fresh tomatoes
• 1 bunch spinach
• 1 T. crushed red pepper
• salt and pepper to taste
• Topping:
• 2 c. leftover mashed potatoes
• OR
• 3 med. potatoes
• 1/4 c. soy milk
• 1/2 tsp. salt
• pinch paprika

Directions:

Unless you have leftover mashed potatoes, steam potato chunks or cook them in fast boiling water until soft. Mash well, adding milk and salt. Save the potato water for bread making.

Cut broccoli into florets and stems. Wash spinach thoroughly and cut into bite-size pieces.

Preheat oven to 350 degrees. Saute onion in oil. Add broccoli, green pepper and carrots, then the basil and oregano. Stir well and add tomatoes and beans. Bring to a boil, cover, turn heat to low and simmer for 15 minutes or until vegetables are just tender. Stir in spinach. Add salt and pepper.

Put vegetables into a 9 x 13 inch baking dish. Spread potatoes over top and shake paprika over all. Bake for 15-20 minutes, until the potatoes are piping hot.