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Harvest Pie

3 large potatoes
1 sweet potato (or yam)
2 Tbsp soy milk
1 Tbsp soy margarine
1 1/2 cups stock
2 cups assorted fresh veggies (carrots, broccoli, asparagus, snow peas,
corn, and peas)
basil, garlic, parsley, oregeno
salt and pepper to taste

Preheat oven to 375 degrees (F).

Cook and mash potatoes adding soy milk and soy margarine to make
it creamy and salt and pepper to taste.

Make the gravy by boiling 1 1/2 cups of water and adding 3 veggie
bouillion cubes and simmering for 10 minutes uncovered (this makes
it thick and gravy like). But you can use any other gravy recipe.

Chop and clean the veggies.

Put chopped veggies in a round shallow baking dish. Pour gravy
mixture on top and spread mashed potatoes so that all the veggies
are covered by a mashed potato crust. Bake for 20 to 30 minutes
(or until the top of the mashed potato becomes crisp and golden).
Cool and serve.

Serves: 4

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