Topping:

2 cups leftover mashed potatoes
1/2 cheddar cheese

Filling:

1 green pepper, diced
4 med. carrots, diced
1/2 tsp. basil
1 bay leaf
3/4 cup chopped fresh tomatoes (sprinkle with brown sugar) OR 1/4 cup tomato paste with 1 1/2 cups water
1 tsp. salt
1 tsp. paprika
1 bunch spinach

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°F. Sauté onion in oil. Add broccoli, green pepper, and carrots; then basil and bay leaf. Stir well and add tomatoes. Bring to a boil, cover, turn heat to low, and simmer 15 minutes. 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 to 15 minutes until potatoes are piping hot. Sprinkle with cheddar cheese.

Makes 4 to 6 servings.