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.

Preehat 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.