• FILLING:
• one medium onion, chopped (about 2 cups)
• 4 cloves garlic, minced
• 1 red pepper, diced
• 3 c. sliced mushrooms
• 1 Tb. vegan Dijon mustard
• 3 Tb. fresh chopped herbs (parsley, marjoram, or thyme)
• salt and pepper
• 2 c. diced potatoes
• 3 c. broth
• 4 Tb. cornstarch dissolved in 1/2 c. cold water
• 1 c. frozen peas
• 1 c. frozen corn
• BISCUIT TOPPING:
• 2 c. sifted flour
• 1/2 tsp. salt
• 1 Tb. baking powder
• 1/2 tsp. baking soda
• 6 Tbs. extra virgin olive oil
• 1 c. plain soy yogurt
• OR 3/4 c. plain soymilk
• 1 tsp. chopped fresh dill or parsley

For filling:

Saute onion in oil for 5 minutes, until translucent. Add red pepper and garlic, saute for 5 more minutes. Add mustard, mushrooms, herbs, and salt and pepper. Cook for about 5 minutes, or until mushrooms start to let off juices. Add stock and potatoes, and bring to boil. Then reduce heat and cover; simmer for about 15 minutes. Preheat oven to 400 degrees. Add cornstarch, and cook until thickened, about 5 minutes. Add corn and peas and warm through. Turn into an oiled casserole.

For topping:

Mix all ingredients for topping. Stretch to shape of casserole and place on top of filling. Bake at 400 degrees for 25-30 minutes. Test with a toothpick in center of pie.

Serves: 6-8

Preparation time: 30-40 minutes plus 30 minutes bake time