Vegetable Shepherd's Pie

• 4 potatoes, peeled and quartered
• 12 cup water (saved from boiling potatoes)
• 14 teaspoon salt (I usually use more)
• 14 teaspoon onion powder
• 1 12 cups garbanzo beans
• 1 cup frozen corn, thawed
• 1 cup frozen peas, thawed
• 13 cup peanut butter (crunchy is best!)
• 12 cup water
• 1 teaspoon seasoning salt

1. Place potates in a pan and add water to cover.
2. Boil 15-20 minutes.
3. Drain, reserving 1/2 c liquid.
4. Mash with liquid, salt, and onion powder.
5. Combine beans, corn, and peas in a 9-inch pie pan.
6. Whisk together peanut butter, water, and seasoned salt until smooth.
7. Pour over veggies, and top with potatoes.
8. Bake at 350 for 35 minutes.

potatoes, water, salt, onion powder, garbanzo beans, frozen corn, frozen peas, peanut butter, water, salt

Taken from www.food.com/recipe/vegetable-shepherds-pie-241881 (may not work)