Ingredients

750ml of broth
700g of potatoes (mashed)
1 onion (chopped)
1 rib of celery (chopped)
1 green bell pepper (chopped)
1 clove of garlic (chopped or minced)
1 carrot (thinly sliced)
100-150g of green beans (cut into small bits)
125g/half a pack of mushrooms (sliced)
200g of cauliflower florets
.25 head of cabage (sliced)
.5 tsp of sage
.5 tsp of ground oregano
1 tbsp of soy sauce
2 tbsp of corn starch
black pepper and salt to taste

Steps

Preheat the oven

Preheat the oven to 175c (no fan).

Make mashed potatoes

Take a large pot, add salted water and dice the potatoe into small chunks. Cook until fork tender and mash with butter, salt and milk until you reach your desired consistency.

Saute the vegetables

In a large saucepan add 250ml of broth (.5 cup), onion, celery, bell peper and garlic. Cook, stirring occasionally, until the vegetables sofvten, about 5 minutes. Stir in the sage, oregano, and soy sauce. Then add the carrot, mushrooms, cauliflower, cabbage, green breans and the remaining vegetable broth.

Simmering the vegetables

Bring the mixture to a boil, cover, reduce the heat and simmer for 20 minutes, stirring occasionally.

Making a cornstarch slurry

Put the cornstarch in a small bowl and stir in .13 cup of cold water until smooth. Stir into the vegetables and contineu to stir until the mixture thickens. Add salt and pepper to taste.

Cooking the pie

Transfer the mixture into a baking dish and spread the mashed potatoes over the top. Bake uncovered until the potatoes are hot and slightly browned for around 30 minutes.

Hint: For some extra coloor, sprinkle paprika powder on top.