A variation of the Thanksgiving Pot Pie with a savory mash of root vegetables

• 1 cup of beets, parsnip, turnip, carrot, butternut or kabocha squash, onions, medium dice

• 2/3 cloves of garlic, finely chopped

• 3/4 sprigs fresh sage, finely chopped

• 6 sprigs of thyme, desprigged

• s/p to taste

To make root vegetable mashed potato topping, add equal parts of parsnip, turnip and carrot with water to cover by an inch, boil for 30 minutes till soft. Puree.