Vegetable and Mashed Potato Pie

Makes 2 - 9 inch pies

Ingredients 

• 2 - 9 inch pie shells
• 5-6 large potatoes (russet or yukon gold)
• 3T butter 
• milk
• 1T olive oil
• 1 lb mushrooms
• 2 c dry soy curl
• 4 large carrots
• 2 c frozen peas
• 3 c water
• 1 tsp dill
• ½ tsp coriander
• ½ tsp thai basi
• ½ tsp yellow mustard seed, ground
• 1 tsp salt
• ½ tsp pepper
• 2 T cornstarch
• 2 T Soy sauce
• ¼ c warm water

Instructions
Pre-heat oven to 200F and pre-bake the pie shells for 8-12 minutes or until the dough starts to dry out a bit. Set aside to cool.

Make the mashed potatoes: Peel and cube the potatoes. Bring a large pot of water to boil, add the potatoes, add a pinch of salt and simmer for 20-25 minutes or until the potatoes are cooked through.
Mash the potatoes using a mixer and add the butter and enough milk until they are the consistency you like. Set aside.

Soak the soy curls in hot water for 1-2 minutes or until softened.

Cut the mushrooms up into ½ inch pieces.

Heat the oil in a large fry pan.

Fry the soy curls until they start to brown, then add the mushrooms. Use medium to medium-high head and stir occasionally until all of the mushrooms are well cooked.

Put three cups of water into a saucepan and add the spices. Bring to a boil and add the carrots. Turn the heat down to a simmer and let the carrots cook for 2-3 minutes.

Add the peas to the saucepan and cook for another 2-3 minutes, then take the saucepan off of the heat.

Mix the Soy Sauce, cornstarch, and ¼ c warm water. Stir until well combined.

Pre-heat the oven to 400F.

Add the soy curls and mushroom mix to the peas and carrots mix and stir until well mixed. Bring the mixture back up to temperature on the stove.

Add the soy sauce/cornstarch mixture to the combined vegetables, cook for 3-10 minutes or until the sauce has thickened.

Divide the vegetable filling between the two pie crusts. This should make just enough to fill both to the brim.

Top with mashed potatoes and bake in the oven for 30-40 minutes or until the pie crust has browned and the potatoes are starting to color.

Let cool for a few minutes before serving as the filling will be very hot.