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Vegetarian Shepherd's Pie

Here's a recipe for a vegetarian shepherds pie that we found to be very delicious. It's from the Reader's Digest One-dish meals cookbook. It says it serves 4, but it really only serves 3 if 2 of them are hungry teenagers ;-)

1 Tblspn Olive oil
5 cloves garlic, crushed
1 each small sweet red pepper and green pepper, cored, seeded and coarsely chopped
2 med. zucchini thinly sliced
1 cup canned crushed tomatoes
1/4 teasp salt
1/8 teasp black pepper
1 & 1/3 cups cooked or canned pinto beans, drained and rinsed
1 & 1/3 cup cooked or canned black beans, drained and rinsed
1 & 1/3 cup chick peas (garbanzo beans) drained and rinsed
3 cups mashed potatoes
1/4 teasp paprika (optional garnish)

Preheat oven to 375.

Heat 2 teasp of the oil in a 10 inch skillet over moderate heat for 1 min. add 2 cloves of garlic & sauté for 1 min. Add the peppers and zucchini, & sauté (stirring occasionally) for 4 min or until crisp-tender. Add 3/4 cup of the tomatoes, the salt & pepper, and cook uncovered for 3 min longer.

Place the pinto beans, black beans, garbanzo beans, and the remaining oil, garlic and tomatoes in a blender or electric food processor and puree until smooth - about 30 seconds. (tip - add a little at a time into the blender to ensure thorough mixing) Spoon the puree into a lightly greased 9" pie pan (or casserole dish), top with the skillet mixture, then spoon the mashed potatoes on top.

Bake uncovered for 25 min. or until the potatoes are lightly browned. Sprinkle with paprika if desired. Serves 4.