These are really delicious and they fill the house with a scrumptious aroma! The recipe might seem complex, but it’s simple once the pie crust is made. To simplify further, use store bought pie crusts.  

• 1 tablespoon oil or ¼ cup vegetable broth, for sautéing
• 1 cup onion, finely chopped 
• 1 cup celery, finely chopped 
• 1 teaspoon garlic, minced
• ½ cup mushrooms, chopped   
• 2  cups potatoes, diced into bite-sized pieces
• 4 tablespoons flour or cornstarch
• 1 teaspoon Deb’s Seasoning (page 269) 
•  Salt and pepper, to taste
•  Pinch cayenne pepper (optional)
• 2–3 cups vegetable broth
• 1 (10 oz) bag frozen peas and carrots
• ¼ teaspoon salt
• ¼ freshly ground pepper to taste

 Pie crust top & bottom, this can be boughtor homemade (page 306)  11 30 Preheat oven to 400°F (205°C). Parboil-diced potatoes in water or vegetable broth until tender but not overcooked. Drain.  Place saucepan on medium heat. Add oil or broth and sauté onion, celery, and garlic, until translucent. Add mushrooms and potatoes and cook until golden color appears on onions. Add flour and Deb’s Seasoning with salt, pepper and cayenne to potato mixture in saucepan and stir for 2 minutes. Pour in 2 cups of broth and simmer until filling has thickened. Add in peas and carrots and more broth if mixture is too thick.  Roll out two pie crusts on a flat surface, cutting into the shape of your pie plate. You can use individual dishes called ramekins or a regular pie dish. Place bottom pie crust in pie plate and cook in oven for 10 minutes. Be careful not to create a filling that is too thin. Remove pie crust from oven and fill with vegetable mixture. Top the pie with another layer of crust. Cut openings in top of crust to release steam.  Return pie to oven and lower oven temperature to 375°F (190°C). Bake for 35-45 minutes or until bubbly with a golden brown crust. If side of crust browns too fast, add foil around the edges and then remove foil before baking time is complete. Remove and let rest for 10 minutes. Serve hot.