BeanHearder’s Pie:
 
 Preheat oven to 375F.
 
 The Filling:
 1 medium onion
 several garlic cloves
 spash of red wine
 1 red pepper
 2 cups frozen corn
 another spash of red wine
 1/2 lb mushrooms
 1 19oz tin kidney beans
 28 oz tin Italian tomatoes
 1/2 lb green beans
 1 T chili powder
 1 T corriander sead
 1 tsp cumen
 splash of hot sauce
 2 T cocoa powder
 1 T oregeno
 
 Cut up the garlic and onion.  In a large Dutch oven, saute garlic and
 onion in the wine until soft.  Add the red pepper and the corn and cook
 over medium heat until the corn is tender.  Remove from pot and set
 aside.
 
 In another splash of wine, saute the mushrooms until soft.  Add the
 kidney beans, tomatoes, green beans and spices, and simmer for 15
 minutes over low heat.  Add the corn/pepper mixture back in for three
 more minutes.
 
 The Topping:
 2 lb potatoes
 1/2 cup milk
 1 egg replacement
 nutmeg
 
 Cut up and boil the potatoes for 15 minutes.  Drain.  Add the milk,
 ersatz egg and nutmeg, and beat with a hand mixer.
 
 Place the filling in a large casserole dish, and spread the mashed
 potatoes over top.  Bake for 30 to 40 minutes.  Let stand for 5-10
 minutes, and serve.