Gardener's Pie

Ingredients

• 6 Cups Mashed Potatoes (approximately 6 Lg Potatoes)
• 1 Lg Onion - diced
• 3 Cloves Garlic - minced
• 2 Lg Carrots - diced
• 2 Ribs Celery - diced
• 4 Ounces Fresh Mushrooms - diced
• 2 Cups Vegetable Broth
• 1 Can Black-Eyed Peas - drained & rinsed
• 1 Can Green Beans - drained
• 2 Cups Frozen Corn
• 1 tsp Thyme
• 1/4 tsp Sage
• 1 tsp Oregano
• 1 Tbsp Cornstartch
• 2 Tbsp Water

Directions
In a large skillet, saute the Onion and Garlic in a bit of Oil til the onions are translucent. Add the Carrots, Celery and Mushrooms and saute for a few more minutes. Add the Broth, Black-Eyed Peas, Beans, and Spices. Simmer over medium heat until veggies are tender (about 15 minutes). Add Salt and Pepper to taste. Mix the Cornstarch with the Water and until smooth, and add it to the pan. Cook, stirring, until mixture has thickened.

Pour into 9x13 pan, and spoon the potatoes over the top. Bake at 350 for 15 minutes - just until things get hot again.

Verdict
This is from 'Yeah, That Vegan Sh*t.' It turned out pretty good. Matthew loved it - the kid had three helpings and was still asking for more. I plan on making it again, but I think for next time I am going to try using Cumin instead of Thyme/Sage, and replace some of the broth with Tomato Sauce.