Veggie Pot Pie

1 cup potatoes, diced
1 cup carrots, diced
1/2 onion, diced
1 cup mushrooms, chopped (optional)
1 cup frozen peas
1 cup frozen
1 clove garlic, minced
2 Tablespoons Earth Balance
1/4 cup flour
3 cups vegetable broth
1/2 teaspoon thyme
salt and pepper, to taste
1 sheet of puff pastry, thawed according to package directions

Pre-heat oven to 375 F.

In a medium sized pot spritzed with cooking spray or a little EVOO, sauté potatoes, carrots, and onions together over medium heat until the onions are tender.

Add the mushrooms and garlic to the mixture and sauté for another minute or so.

Push the veggies to the sides of the pot and put the earth balance right in the middle of the pot.

Let the earth balance melt, then sprinkle in the flour. Stir together and let the roux cook for a minute.

Stir the veggies in with the roux.

Slowly pour the vegetable broth in.

Bring mixture up to a boil, stirring occasionally, then turn down to medium and let it simmer until it’s really thick.

Add the thyme and the salt and pepper, to taste.

Stir in the frozen peas.

Pour the mixture into a casserole dish that’s been sprayed with cooking spray.

Place the sheet of puff pastry on top(you might need to roll it out a little first with a rolling pin if it doesn’t quite fit in the casserole dish).

Bake for 30 minutes, until the puff pastry is nice and puffy and golden brown.