3    Small potatoes (3/4 pound)
2    Cloves of garlic, minced
1/2 ts Dried basil, crushed
2 tb Butter or margarine
1/4 ts Salt
2 tb (2-4 tb) milk
1    Medium onion, chopped
(1/2 cup)
1    Medium carrot, sliced
(1/2 cup)
1 tb Cooking oil
15 oz Canned red kidney beans,
Rinsed and drained
14 1/2 oz Canned whole tomatoes,
Drained and cut up
10 oz Package frozen whole kernel
Corn or mixed vegetables
8 oz Can, tomato sauce
1 ts Worcestershire sauce
1/2 ts Sugar
1 c  Shredded cheddar cheese
(4 oz)
Paprika (optional)

Peel and quarter potatoes. Cook, covered, in a small amount of boiling
lightly salted water for 20-25 minutes or until tender. Drain. Mash with a
potato masher or beat with an electric mixer on low speed. In a small
saucepan cook garlic and dried basil in margarine or butter for 15 seconds.
Add to mashed potatoes along with salt. Gradually beat in enough milk to
make light and fluffy. Set aside. For filling, in a medium saucepan cook
onion and carrot in hot oil until onion is tender but not brown. Stir in
kidney beans, tomatoes, frozen vegetables, tomato sauce, Worcestershire
sauce, and sugar. Heat until bubbly. Transfer vegetable mixture to an
8x8x2″ square baking pan. Drop mashed potatoes in 4 mounds over vegetable
mixture. Sprinkle with cheddar cheese and, if desired, paprika. Bake,
uncovered, in a 375F oven for 25-30 minutes or until heated through and
cheese begins to brown.