30 pounds potatoes
1 to 2 cups milk (soy, rice, or dairy)
2 tsp. salt
12 onions chopped
6 large bell peppers, diced
12 carrots, sliced
12 stalks celery, sliced
2 1/2 lbs. mushrooms, sliced (about 3 quarts)
1 #10 can crushed tomatoes
1 #10 can kidney beans
1 tbsp. paprika
2 tsp. black pepper
3/4 cup soy sauce
Scrub potatoes and cut into large chunks. Place in a pot, cover with
water and cook until tender. Mash, adding enough milk to achieve a
spreadable consistency. Stir in salt, Set aside.
Heat 1 to 2 cups of water in a large pot or steam kettle. Add the
onions, peppers, carrots, and celery and cook over medium heat until
the vegetables are soft, about 20 minutes.
Add mushrooms, then cover and cook 20 minutes. Stir in tomatoes,
kidney beans (including liquid), paprika, pepper and soy sauce.
Cover and simmer 10-15 minutes.
Preheat oven to 350°F. Spread the vegetable mixture into a full pan,
then spread the mashed potatoes evenly over the top. Bake at 350°
until potatoes are lightly browned.
Makes 50 to 60 servings.