MASHED POTATO PIE
* Crust:
* 1/2 c (125 ml) oil
* 1 1/2 c (375 ml) wholewheat flour
* 3 tbs (60 ml) water or as needed
* 1/2 c graham cracker crumbs
* Filling:
* 4 c (500 ml) mashed potatoes
* 1 540 ml/19 fl oz can tomatos
* 1 156 ml/5.5 fl oz
* can tomatoe paste
* 1 tsp serrano pepper (or to taste)
* basil, oregano, hing, salt
* grated tofu cheese (cheddar)
* oil

Crust: Preheat oven to 390 F. Combine flour, graham
crumbs and oil. Rub well until the mixture reaches a
coarse meal. Add water and work into a firm pastry. Press
mixture into a medium sized pie plate. Bake for about 10
minutes or until golden brown. (Crust may puff up in the
middle while baking.)

Filling: Preheat oven to 375 F. Open can of tomatos
and tomatoe paste and set aside. Place a spoonful of oil
in medium sauce pan over high heat. When oil is hot,
(about 3 minutes on electric or 1 minute on gas) add hing
and fry until fragrant (about 2 minutes). Add remaining
spices except salt and fry briefly. Add full can of
tomatoes including juice and stir. Cook over medium to
high heat at a strong simmer for about 10 minutes. Add
full can of tomatoe paste and stir well. Allow to cook
another 3-4 minutes, then add salt and remove from heat.
Grate cheese. Fill crust with a layer of potatoes, a
layer of tomato sauce, then a layer of cheese. Top with
potato mixture and continue layering untill fillings are
used up. You can decide which layer is to be on top.
Finish off with grated cheese and bake 20 mintues or until
cheese is golden. Enjoy.

Preparation time: 1 hour approx