Down to Earth Turkey Pie

• 23 cup water
• 1 carrot, peeled if not organic and diced
• 12 sweet potato, peeled and diced
• 14 cup dried cranberries, chopped
• 1 tablespoon cooking oil (not olive)
• 2 tablespoons onions, chopped
• 1 teaspoon garlic, minced
• dried thyme
• black pepper
• 13 cup plain unsweetened soymilk
• 3 cups cooked turkey, coarsely shredded
• 1 cup vegetable broth (I like Morga because it has lots of parsley)
• 14 cup slivered almonds
• 1 prepared gf 9-inch pie shell
• 1 cup leftover gf prepared stuffing

1. Preheat oven to 350.
2. Heat water in a small saucepan, add carrots and bring to a boil.
3. Add sweet potato, reduce heat and simmer, covered about 10 minute or until tender but not mushy.
4. Meanwhile, heat oil in a large skillet and saute onions.
5. Once onions are translucent, add garlic and stir briefly, then reduce heat to low.
6. Stir cranberries into saucepan, boil once more and pour into skillet with onions.
7. Season with thyme and lots of black pepper.
8. Keeping heat on low or med-low, gradually stir in soymilk until it starts to take on the color of the veggies.
9. If you let too much liquid evaporate, add more and cook briefly, stirring.
10. Remove skillet from heat and add turkey, mix well.
11. Pour hot stock and stir to incorporate, then set aside.
12. Toast almonds on a cookie sheet in the broiler or toaster oven, then chop or crush finely and sprinkle over pie crust.
13. Pour filling into crust and spread stuffing evenly over entire pie.
14. Bake 20 min or until topping is browned and filling will separate when cut.
15. Cool on a wire rack, then cut and serve!

water, carrot, sweet potato, cranberries, cooking oil, onions, garlic, thyme, black pepper, soymilk, turkey, vegetable broth, almonds, shell

Taken from www.food.com/recipe/down-to-earth-turkey-pie-146440 (may not work)