Vegan Shepherd's Pie

Ingredients:

4 large russet potatoes, diced 1/2 - 1 cup soymilk 1/2 teaspoon salt 1/2 cup water or vegetable stock 2 onions, chopped 1 large bell pepper, diced 2 carrots, sliced 2 celery stalks, 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 paprika 1/2 teaspoon black pepper 2 tablespoons low-sodium soy sauce

Dice the potatoes and steam them until tender. Mash, adding enough soy milk to make them smooth and spreadable. Add salt to taste. Set aside.

In a large pot, heat the water or stock and cook the onions for 3 minutes. Add the pepper, carrots, and celery 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, paprika, pepper, and soy sauce, then cover and cook 10 to 15 minutes.

Preheat the oven to 350° F.

Put the vegetables into a 9" x 13" baking dish and spread the mashed potatoes evenly over the top. Sprinkle with paprika. Bake for 25 minutes, until hot and bubbly.