1 medium onion, chopped (about 2 cups)
olive oil, as needed
4 cloves garlic, minced
1 red pepper, diced
3 cups mushrooms, sliced
1 tablespoon Dijon mustard
3 tablespoons fresh chopped herbs (parsley, marjoram, or thyme)
salt and pepper, to taste
2 cups potatoes, diced
3 cups broth
4 tablespoons cornstarch + 1/2 cup cold water
1 cup frozen peas
1 cup frozen corn
2 cups flour, sifted
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons extra virgin olive oil
1 cup plain vegan yogurt or 3/4 cup nondairy milk (I use soy)
1 teaspoon chopped fresh dill or parsley
1. Oil a large casserole dish. 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.
2. 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.
3. Preheat oven to 400 degrees F. Add cornstarch, and cook until thickened, about 5 minutes. Add corn and peas and warm through. Turn into an prepared casserole.
4. For topping, mix all ingredients for topping. Stretch to shape of casserole and place on top of filling. Bake for 25-30 minutes. Test with a toothpick in center of pie.