Shepherd's Pie

Yield: 50 to 60 servings

Ingredients

• 30 pounds potatoes
• 1 to 2 cups milk (soy, rice or dairy)
• 2 teaspoons salt
• 12 onions, chopped
• 6 large bell peppers, diced
• 12 carrots, sliced
• 12 stalks celery, sliced
• 2 1/2 pounds mushrooms, sliced (about 3 quarts)
• 1 (#10) can crushed tomatoes
• 1 (#10) can kidney beans
• 1 tablespoon paprika
• 2 teaspoons black pepper
• 3/4 cup soy sauce

Instructions

1. Scrub potatoes and cut into large chunks. Place in a pot, cover with water and cook until tender. Mash, adding enough milk to achieve a spreadable consistency. Stir in salt, Set aside.
2. Heat 1 to 2 cups of water in a large pot or steam kettle. Add the onions, peppers, carrots and celery and cook over medium heat until the vegetables are soft, about 20 minutes.
3. Add mushrooms, then cover and cook 20 minutes. Stir in tomatoes, kidney beans (including liquid), paprika, pepper and soy sauce. Cover and simmer for 10 to 15 minutes.
4. Heat oven to 350 degrees F.
5. Spread the vegetable mixture into a full pan, then spread the mashed potatoes evenly over the top.
6. Bake until potatoes are lightly browned.