Shepherd's Pie

white, red, or yukon gold potatoes, washed and cubed (I prefer to leave the skins on)
olive oil
soy milk (use gluten free soy milk, if necessary)
salt
onion, chopped into large pieces
mushroom, sliced or quartered
carrots, sliced
1 can cut green beans, drained
1 can corn, drained
spaghetti sauce
paprika

Topping:
Boil potatoes until tender.
Drain and mash with olive oil, soy milk and salt to taste.

Filling:
While potatoes are cooking, saute onions, mushrooms, and carrot in a little olive oil until soft and brown.
Add beans and corn.
Add spaghetti sauce to moisten.

Assembly:
Spray casserole dish.
Add filling.
Top with potatoes and spread evenly.
Garnish with paprika.

Bake at 350 for 30-50min, until the filling is bubbling up on the sides of the topping and the potatoes are just beginning to turn brown.


Variations

In addition to the above, you can add whatever vegetables you have on hand. I often add zucchini or yellow squash and sometimes broccoli or broccoli stalks (peeled and sliced). If you want more protein, you could add a can of legumes such as navy, black, or kidney beans, or even some cubed firm tofu.

To make it really easy on yourself, substitute instant mashed potatoes.