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<p><strong>Ingredients</strong></p><ul><li>3 cups mashed potatoes</li><li>2 tablespoons butter or oil</li><li>8 ounces mushrooms, sliced</li><li>1 onion, diced</li><li>2 cloves garlic, minced</li><li>1 serrano pepper, minced, optional</li><li>2 carrots, thinly sliced</li><li>1 stalk celery, sliced</li><li>1/2 cup TVP, optional</li><li>1 cup frozen peas</li><li>1 cup frozen corn</li><li>1 cup tomato sauce</li><li>1 1/2 cups cooked drained beans (15 ounce can)&nbsp;</li><li>1/2 teaspoon dried thyme or rosemary</li><li>1/2 teaspoon salt</li><li>1/2 teaspoon black pepper</li><li>1/2 cup shredded sharp Cheddar or Swiss</li></ul><p><br></p><p><strong>Instructions</strong></p><ol><li>Preheat the oven to 425°F/ 220°C.</li><li>In a large oven-safe skillet, heat the oil over medium heat. Add the mushrooms and cook on one side for 1-2 minutes until well-browned. Add onions and garlic and cook until softened, about 5 minutes.</li><li>Add the carrots and celery and cover. Cook 5 minutes until carrots are tender. </li><li>Add peas, corn, tomato sauce, beans, herbs, salt and pepper and stir well.</li><li>Spread the mashed potatoes on top and sprinkle the cheese over.</li><li>Bake about 20 minutes until the cheese is melty and browned.</li><li>Let it cool 10 minutes before serving.</li></ol><p><br></p><p>Serves 4.</p>