Wonderful Shepherd-less pie!
2 large potatoes, peeled and chopped
1 zucchini, chopped finely
1/2 red pepper, chopped finely
1/2 yellow pepper, chopped finely
5 medium mushrooms, chopped finely
1 stalk celery, chopped finely
1 1/2 teaspoons oil, divided
1 (15 ounce) can chopped tomatoes
1/2 cup peas
cumin, to taste
cilantro, to taste
pinch pepper and salt
1. Preheat oven to 350 degrees F. Boil and mash potatoes. Sauté zucchini, peppers, mushrooms, and celery in 1 teaspoon oil until the mushrooms are a bit soggy looking, but not so soggy they look floppy.
2. Blend the chopped tomatoes with the spices in a blender (except for the salt and pepper). Add the tomatoes and peas to the sauteed veggies and cook on low until the tomatoes become a thick sauce (this should only take about 5 minutes).
3. Add all of this to a glass oven dish, and spread the mashed potatoes on top. The potatoes should be about 1" thick, but this depends on the shape of your oven dish. You may have leftover potatoes, depending on how much of a covering you want.
4. Make pretty designs with your fork on the potatoes, sprinkle the salt, pepper, and remaining oil on top. Place this in the oven F for about 20 minutes. The fork marks in the potatoes should slightly brown, then remove from oven and ta da! a wonderful dinner for about 3 people!