Homespun Pot Pie

1 Tablespoon Vegetable oil
2 Cups Onions
2 or 3 Cloves of Garlic
1 teaspoon of Salt
1 teaspoon Thyme
1 teaspoon Marjoram
4-5 Cups sliced Mushrooms
1 Tablespoon Dijon Mustard

Preheat oven to 400. Lightly oil 9x13 inch casserole pan.

Warm the oil in a soup pot. Add onions and garlic, cover and cook on medium heat for 10-12 minutes, stirring occasionally. Add salt, thyme, marjoram, mushrooms, and mustard. Cook until mushrooms start to release their juices, about 5 minutes.

2 cups peeled and chopped sweet potatoes
2 Cups chopped potatoes
1/2 teaspoon of ground black pepper
3 cups water or stock
3 Tablespoons cornstarch dissolved in 1/2 cup cold water
1 cup fresh or frozen green peas
1 cup fresh or frozen corn
1 Tablespoon of soy sauce
1/2 teaspoon of salt

Add the sweet potatoes, white potatoes, black pepper and water or stack and bring to a boil. Reduce the hear, cover and simmer for 15-20 minutes until vegetables are just tender. Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When liquid starts to thicken, mix in the peas corn, soy sauce and salt. Pour the vegetables into the prepared pie crust. (I like Marie Calenders)

Bake 25-30 minutes or until a knife comes out clean.