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Mushroom Pot Pie

Mushroom Pot Pie

Ingredients

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

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Preparation
 

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.

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