Vegetarian Shepherd's PiePreheat oven to 350° F.
4 large potatoes, diced
About 3/4 cup soy milk
1/2 teaspoon salt
2 onions, chopped
1 large bell pepper, diced
2 carrots, sliced
1/2 pound (about 2 cups) mushrooms, sliced
1 15-ounce can chopped tomatoes
1 15-ounce can kidney beans, drained
1/2 teaspoon black pepper
2 tablespoons soy sauce
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Dice the potatoes and cook until tender.
Mash, adding enough soy milk to make them smooth and spreadable. Add salt to taste. Set aside.
In a pan fry the onions for 3 minutes.
Add the pepper and carrots, and cook for 5 minutes over medium heat.
Add the mushrooms, then cover the pan and cook an additional 7 minutes, stirring occasionally.
Add the tomatoes, kidney beans, pepper, and soy sauce, then cover and cook 10 to 15 minutes.
Put the vegetables into a 9" x 13" baking dish and spread the mashed potatoes evenly over the top.
Bake for 25 minutes, until hot and bubbly.