Vego shepherd's pie

Hmmm. The name of this dish doesn't quite work. Just as my chocolate nut cake contains no chocolate and no nuts (and, technically, is more of a slice than a cake), no sheep or shepherds are involved in its construction! It's also not really a pie. Suggestions for a new name are most welcome ...

1 kg potatoes
1 cup cheese, grated
milk

1 cup red kidney beans (tinned, or rehydrated)
2 large onions, chopped
1 tbsp butter **
1 green capsicum, diced
2 tbsp wholemeal flour *
1 cup vegetable stock
basil, oregano, paprika and/or parsley (to taste)
1 tbsp soy sauce *
2 tbsp tomato paste
corn kernels
baby corn spears

Boil the potatoes, and when they are soft mash with the cheese and milk. While the potatoes are cooking, combine all other ingredients in a large microwaveable container, and cook on high for 7 minutes, stirring occasionally. Put the vegetable mixture into a large casserole dish and top with the potato mixture. Bake at 180 degrees C for 30 minutes. Serves six to eight, and is freezable and reheatable.

* for a gluten free version, use tamari instead of soy sauce, and either omit the flour or replace it with a gluten free thickener such as rice or potato flour.

** for a vegan version, use a splash of olive or coconut oil in place of the butter and leave the cheese and milk out of the topping (or just skip the topping).