2 Lbs Potatoes	-Margarine
3 Tablespoons Olive Oil	4 Oz Mushrooms, Chopped
Salt & Ground Black Pepper	1 Can 14 Oz Aduki Beans, Drained
1 Large Onion, Chopped	2 1/2 Cups Stock (vegetable)
2 Carrots, Coarsely Chopped	2 Bay Leaves
1 Green Pepper, Chopped	1 Tsp Dried Mixed Herbs
2 Garlic Cloves, Chopped	Dried Bread crumbs Or Chopped
3 Tablespoons Sunflower Oil Or	-Nuts, To Sprinkle

1. Boil the potatoes in the skins until tender, then drain, reserving a little of the water to moisten them.
2. Mash well, mixing in the olive oil and seasoning until you have a smooth puree . (Potatoes are easier to peel when boiled in their skins. This also preserves vitamins).
3. Gently fry the onions, pepper, carrots and garlic in the sunflower oil or margarine for about 5 minutes until they are soft. Preheat the frying pan.
4. Stir in the mushrooms and beans and cook for a further 2 minutes, then add the stock, bay leaves and mixed herbs. Simmer 15 minutes.
5. Remove the bay leaves and empty the vegetables into a shallow oven proof dish. Spoon on the potatoes in dollops and sprinkle over the crumbs or nuts. Bake at 350 until golden Brown.