Vegetarian Potato Mushroom Pie

4 medium-sized russet potatoes
1 can (10.75 oz) condensed cream of mushroom soup
1 can (8.75 oz) corn
1 can (8.75 oz) peas
1 can (8.75 oz) cut green beans
8 oz shredded medium cheddar cheese
2 tablespoons butter or margarine
1/4 cup milk

oven
9 x 9 square baking dish
mixing bowls
aluminum foil
electric mixer
measuring spoons and cups
pot
cooking range
knife
scrub brush or vegetable peeler

Scrub the potatoes clean (or peel them, if you prefer) and chop them into roughly 2-inch cubes.

Put the potatoes in a pot that is at least twice as deep as the layer of potatoes, then cover with water.

Bring the water to a boil, then boil for 10 minutes or until they can be easily stabbed with a fork.

Drain the potatoes completely then put in a mixing bowl.

Add the milk and butter/margarine.

Mash with a hand masher or whip with a mixer until the potatoes are smoothish and fluffy.

Add half of the grated cheese and stir in until evenly distributed.

Dump the soup and vegetables into a bowl and mix thoroughly.

Spread the mixture into the baking dish.

Carefully put spoonfuls of potatoes evenly over the surface of the vegetable and soup stuff.

Smooth out the potatoes and cover with grated cheddar cheese.

Turn the oven to 400 degrees F.

Cover the dish with aluminum foil.

Put the dish in the oven for about 10 minutes. There is no need to preheat, as you are not cooking so much as heating the food.

When the food is hot, take the foil off of the dish and leave the dish in the oven for another 10 minutes to brown the cheese a bit.

Cut through the cheese layer with your serving spoon and dish onto a plate.

This is not fancy food, it is just good food.

If you do not eat all of the pie, you can freeze or refrigerate it and reheat in the microwave.