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GOOD SHEPHERD'S PIE 
2 c. leftover mashed potatoes or 3 med. potatoes
1/4 c. milk
1/2 tsp. salt
Pinch paprika

FILLING:

1 onion, chopped big
1 tbsp. oil
1 lb. broccoli
1 green pepper, diced
4 med. carrots, diced
1/2 tsp. basil
1 bay leaf
3/4 c. chopped fresh tomatoes or 1/4 c. tomato paste & 1/2 c. water
1 bunch spinach or Swiss chard
1 tsp. salt

Here's a happy home for leftovers. The vegetables will vary according to the season. A small amount of leftover lentil, pea or bean soup may be stirred in with the vegetables.

Unless you have leftover mashed potatoes, steam potato chunks or cook them in fast boiling water until soft. Mash well, adding milk and salt. Save the potato water for bread making.

Cut broccoli into florets and stems. Peel and slice the stems in 1/4 inch rounds. Wash spinach thoroughly and cut into bite-size pieces.

Preheat oven to 350 degrees. Saute onion in oil. Add broccoli, green pepper and carrots, then the basil and bay leaf. Stir well and add tomatoes. Bring to a boil, cover, turn heat to low and simmer for 15 minutes or until vegetables are just tender. Stir in spinach. Add salt.

Put vegetables into a 9 x 13 inch baking dish. Spread potatoes over top and shake paprika over all. Bake for 10-15 minutes, until the potatoes are piping hot.

Serves 4-6.

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