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Vegetable Shepherd's Pie

4 medium potatoes, peeled and quartered
1/2 cup potato cooking liquid
1/4 tsp. salt, or to taste
1/4 tsp. onion powder, or to taste
11/2 cups. cooked or canned (drained and rinsed) garbanzo beans or white beans
1 cup frozen corn, thawed
1 cup frozen peas, thawed
1/3 cup smooth peanut butter
1/2 cup water or additional potato cooking liquid
1 tsp vegetable broth powder, or 1 Tablespoon tamari or soy sauce
Paprika

Place potatoes in a large saucepan, and add just enough water to
cover. Boil for 15 to 20 minutes, or until potatoes are tender.
Drain potatoes, reserving liquid. Mash cooked potatoes with hot
cooking liquid, salt, and onion powder. Add additional liquid for
desired consistency. Set aside. Preheat oven to 350 degrees.
Combine tempeh or beans, corn, and peas in a 9" pie pan. In a
separate bowl, whisk together peanut butter, water or cooking
liquid, and seasoning, broth powder or tamari until smooth. Pour
peanut butter sauce evenly over vegetables. Top with mounds of
mashed potatoes. Sprinkle with paprika, and bake for 30 to 40
minutes, or until potatoes start to brown. Serve hot or at room
temperature. Makes 4 to 6 servings.

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