Vegetarian Shepherd's Pie

• 5 cloves garlic crushed
• 1 each sweet red bell peppers chopped
• 1 each green bell peppers chopped
• 2 medium zucchini thinly sliced
• 1 cup tomatoes, canned crushed
• 1/2 teaspoon salt
• 18 teaspoon black pepper
• 113 cups pinto beans cooked, drained
• 113 cups black beans cooked, drained
• 113 cups chickpeas (garbanzo beans) cooked, drained
• 3 cups mashed potatoes
• 1/4 teaspoon paprika

1. Preheat the oven to 375F (190C).
2. Saute 2 cloves garlic for 1 min.
3. Add the red and green peppers, and zuccini and saute, stirring occasionally for 4 minutes, or until tender.
4. Add 3/4 cup of the crushed tomatoes, salt, and black pepper, and cook uncovered three minutes longer.
5. Place the Pinto beans, Black Beans, Chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth.
6. Spoon the puree into a lightly greased 9 inch pie pan.
7. Top with the skillet mixture.
8. Then spood the mashed potatoes on top.
9. Bake uncovered for 25 minutes, or until the potatoes are lightly browned.
10. Sprinkle with paprika if desired.

garlic, sweet red bell peppers, green bell peppers, zucchini, tomatoes, salt, black pepper, pinto beans, black beans, chickpeas, potatoes, paprika

Taken from recipeland.com/recipe/v/vegetarian-shepherds-pie-33266 (may not work)