Tussock Hotpot

From The Long Patrol.

1 double pie crust
1 small-med. turnip
3 carrots
3-4 leaves of cabbage
4 cups chopped raw mushrooms
1 onion, chopped
1 cup corn
1/4 cup oil
1/4 cup whole wheat flour or corn meal
1 cup water or vegetable stock
1 cup milk
marjoram
sage
dill weed
salt
pepper

Preheat oven to 450 F.

Chop the turnip, carrots, and cabbage. Place in water over heat. When it starts to boil, reduce heat and let sit for a few minutes, until turnip pieces are softer and it all looks brightly colored. Reserve 1 cup (or 2 cups for a non-dairy version) of the water from the vegetables, drain the rest. Set vegetables aside.

In a separate pan, saute the mushrooms and onion with 2 Tbls. oil, seasoning with salt and pepper.

Take out most of the onion and mushroom, leaving some in, plus the liquid from sauteing. Add the flour to that, with the rest of the oil if necessary. Add marjoram, dill weed, and sage to taste. Saute until thick, then whisk in the water from the vegetables. Add more seasoning as desired. Cook that until it's fairly thick, then stir in the milk (or another cup of water/stock) and remove from heat. It will be pretty thin, but will get thicker while baking.

Press the pie crust into a pie pan. Add all of the vegetables (don't forget the corn!) and pour the gravy over the top. If there is too much filling, leave some of the vegetables out. Put the top crust on, crimp the edges and cut some slashes in the top. Place on a cookie sheet (in case it spills) and bake for 30 minutes.