1 small head broccoli, chopped into florets
1 small sweet potato, cut into chunks
3 cloves garlic, minced
1/3 cup each frozen peas and corn
pepper
2 batches of Cashew Gravy, made with a little curry powder
1 batch Potato Scone dough
Chop the broccoli and sweet potato. Steam the broccoli on the stove for 5-10 minutes, or until tender. Meanwhile, place the sweet potato and a little water in a microwaveable dish and cook for 3-4 minutes, or until tender. Drain and mix with the garlic, peas and corn in a pie dish. Season with pepper.
Make the cashew gravy according to directions and pour over the vegetables. Put together the potato scone dough and flatten it into a circle roughly the size of the pie plate. Lay the potato topping on top of the pie and spray with baking spray (or brush with olive oil).
Bake in a 400 degree oven for 30 minutes, or until the topping is cooked through.
