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Mushroom Pot Pie

Ingredients (use vegan versions): 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 Directions: 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 more Free recipe and All Free recipe

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