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Leek-Mushroom Shepard's Pie

2 baking potatoes
3 large leeks
5-6 green onions
1 cup sliced mushrooms
1 carrot

1/2 cup white wine
1/2 teaspoon salt
freshly ground pepper, to taste

1/2 cup soymilk
1 tablespoon soy margarine

Preheat oven to 350. Rub the bottom of a casserole dish with soy
margarine.

Peel and chop the potatoes. Put them in boiling water and boil
until soft, about 15 minutes.

Chop off the green leaves of the leeks and green onions. Chop off
the front part of the leeks, then chop each leek in half. Rinse
thoroughly under running water, getting out any dirt on the inside
of the leeks. Then chop up the leeks (as you would cabbage), the
green onions, and the mushrooms. Slice the carrot into fine slices.

Heat the wine in a saucepan and add all the vegetables. Saute over
medium heat until soft, about 10 minutes. Remove from the heat,
and season with salt and pepper. Put the sauted vegetables in the
bottom of the cassarole dish.

Transfer the cooked potatoes to a bowl. Add soymilk and margarine,
then mash into mashed potatoes, adding more soymilk if needed.
Season with pepper. Spread the mashed potatoes on top of the leek
mixture in the casserole dish.

Bake about 30 minutes, until potatoes are browned on top.

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