homespun pot pie

* Olive Oil, 1 tbsp (remove)
* Onions, raw, 1 medium (2-1/2" dia) (remove)
* Garlic, 3 cloves (remove)
* Salt, 1 tsp (remove)
* Thyme, ground, 1 tbsp (remove)
* Marjoram, dried, 1 tsp (remove)
* Mushrooms, fresh, 4 cup, pieces or slices (remove)
* Yellow Mustard, 3 tsp or 1 packet (remove)
* *Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.) (remove)
* Sweet potato, 2 cup, cubes (remove)
* Pepper, black, .5 tsp (remove)
* Water, tap, 3 cup (8 fl oz) (remove)
* Water, tap, .5 cup (8 fl oz) (remove)
* Corn Starch, .1875 cup (remove)
* Peas, frozen, 1 cup (remove)
* Yellow Sweet Corn, Frozen, 1 cup kernels (remove)
* Bragg's, 3 tsp (remove)
* Salt, .5 tsp (remove)
* *Flour, white, 2 cup (remove)
* Salt, .5 tsp (remove)
* Baking Powder, 1 tsp (remove)
* Baking Soda, .5 tsp (remove)
* Butter, unsalted, 6 tbsp (remove)
* *Stonyfield Farm Lowfat Plain Yogurt, 1 cup (remove)
* Dill weed, fresh, .0416 cup sprigs (remove)

Saute onion & garlic in oil for 10-12 min. add herbs and mushrooms, cook till mush release juice. add sweet potato, potato, pepper and water, bring to boil, reduce heat cover and simmer 15 -20 till veggies are just teender. dissolve cornstarch in remainin 1/2 c. water and add to simmering vegs. when liquid starts to thicken, add peas, corn and braggs. pour veggies into a prepared casserole dish and set aside.

sift flour, salt and baking powder& soda into a mising bowl. in separate bowlmix butter (melted) with yogur. combine dry igredients with wet in as few strokes as possible. drop biscuit batter over veggies in 6 equal mounds. sprinkle dill over top. bake 25 - 30 min at 400 till bicuits are done.

serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user LIZHAVEY.