Vegetarian Shepherd's Pie
4 medium potatoes, peeled and quartered
1/2 cup potato water
1/4 tsp. salt
1/4 tsp. onion powder
8 oz black beans OR 1 1/2 cups garbanzo beans, cooked
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1/3 cup peanut butter
1/2 cup water
Preheat oven to 350.
Place potatoes in a large saucepan, and add just enough water to cover.
Boil for 15-20 minutes, or until tender. Drain potatoes, reserving
Mash cooked potatoes with hot water, salt, and onion powder. Add
additional liquid if desired. Set aside. Combine beans,
corn, and peas in a 9 in pie pan. In a separate bowl, whisk together
peanut butter and water, until smooth. Pour sauce evenly over
vegetables. Top with mounds of mashed potatoes. Sprinkle with paprika.
Bake for 30-40 minutes, or until potatoes start to brown.
Serve hot or at room temperature.