1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 carrot, diced
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) pepper
1 pkg (12 oz/340 g) precooked ground soy protein mixture
1 can (19 oz/540 ml) black beans, drained and rinsed
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) vegetable broth
2 tbsp (30 mL) tomato paste

Potato Topping:
3 (1-1/2 lb/750 g) potatoes
1/4 cup (60 mL) milk
1 pinch each of salt and pepper

In large skillet, heat oil over medium-high heat; cook onion, carrot, basil and pepper, stirring occasionally, until golden, about 10 minutes.

Add soy mixture and beans. Sprinkle with flour; cook, stirring, for 1 minute. Add broth and tomato paste; bring to boil and boil, stirring, for 2 minutes. Scrape into greased 8-inch (2 L) square glass baking dish.

Potato Topping: Meanwhile, peel potatoes and cut into chunks. Cook in saucepan of boiling salted water until tender, 12 to 15 minutes. Drain and return to pot; mash with milk, salt and pepper. Spread over vegetable mixture. Bake in 400°F (200°C) oven until hot, about 20 minutes. Broil until golden.