SHEPHERD'S PIE

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TOPPING
2 cups leftover mashed potatoes OR 4 medium potatoes, 
1/4 C milk or buttermilk, and 1/2 tsp salt

FILLING
1 onion, chopped large
1 Tablespoon oil
1 lb broccoli
1 green pepper, diced
4 medium carrots, diced
1/2 tsp basil
1 bay leaf
3/4 C chopped fresh tomatoes OR 1/4 C tomato paste and 
1/2 C water OR 1 14-oz can diced tomatoes with juice
1 bunch spinach or Swiss chard
1 tsp salt to taste
dash paprika
1 lb ground turkey or beef (meat is optional - it's perfectly 
delicious as a vegetarian dish, too)

If you don't have leftover mashed potatoes (who does!), steam 
potato chunks or cook them in fast-boiling water until soft.  
Mash well, adding milk or buttermilk, and salt.  Set aside.

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

Preheat oven to 350-degrees F.  If you're using meat, brown
turkey or beef in skillet and drain.  Set aside.

Sauté onion in small amount of 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 for 15 minutes, or until veggies are just tender. 

Remove bay leaf.  Stir in spinach.  Add salt.

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

Serves 4 to 6.

This dish freezes well, but cook veggies slightly less so when 
reheating they won't become mushy.