Vegetable Shepherd's Pie

Step 1
Preheat the oven to 375 degrees F (175 degrees C).

Step 2
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash; set aside.

Step 3
While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.

Step 4
Melt butter in a small saucepan over medium heat. Cook and stir garlic powder, basil, and parsley in hot butter for about 20 seconds. Stir into mashed potatoes in the pot; season with salt and pepper. Gradually beat in milk until potatoes are light and fluffy; add more milk to reach desired consistency. Set aside.

Step 5
Heat oil in a medium saucepan over medium-high heat. Cook and stir onion in hot oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar, and carrot-vegetable mixture. Cook until heated through and bubbly.

Step 6
Transfer mixture to an 8×8-inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika.

Step 7
Bake uncovered in the preheated oven for 30 minutes.