Ingredients

Filling:
• Turnip
• Red Potatoes
• Onion
• Garlic
• Broccoli
• Tatsoi
• Carrot
• Shrooms
• Celery
• Frozen Corn (blanched and frozen from the farmer’s market)
• Frozen Peas
• Dried Savory (2 T)
• Dried Thyme (1 t)
• Fresh Oregano
• S&P
• Can Mushroom Soup (I like Amy’s Semi-Condensed)
• Veggie Bouillon (1 T)
• 1/2 C Half and Half (because this is what I had)
• ~1 1/2 T Sifted Spelt Flour
Crust:
• Fresh Bread
• Fresh Oregano
• 2 T Butter
• Pie Shell

Instructions

1. Boil the potatoes and turnip in salted cold water. Cool and Chop.
2. Chop all veggies. Heat oil and sauté garlic, onion, and celery about 5 minutes. Add broccoli, tatsoi. carrot, shrooms, and frozen veggies; cook for another 10 minutes until they start to soften. Then add the potatoes, turnip, cream of mushroom soup, savory, thyme, oregano, S&P, veggie bouillon, and half and half. I didn’t measure the spices but just kept adding them until I like the smell, the amounts given above are approximations. Once everything is combined and veggies are tender crisp sift in 2 T of spelt flour, mix thoroughly, and set aside.
3. Preheat oven to 350°.
4. Pulse fresh bread slices in the food processor until you have two cups. I leave it somewhat chunky. Melt 2 T butter with the fresh oregano in it. Once melted remove from heat and add breadcrumbs to coat them all with the butter.
5. Add the filling to the pie shell and then press the bread crumbs into the pie so they form a crust. I stuff my pie shells until they just about overflow, this one did a bit.
6. Bake at least 30 minutes until heated through, bubbling at the sides, and brown on top.