Vegetable Pie with Sweet Potato Topping

Ingredients

• 1 cup boiling water (250 mL)
• 4 large dried black mushrooms
• 3 cups 1-inch (2.5 cm) cubes rutabaga (750 mL)
• 2 carrots, cut into 1-inch (2.5 cm) pieces
• 2 parsnips, cut into 1-inch (2.5 cm) pieces
• 3 tbsp olive oil, divided (45 mL)
• 2 potatoes, cut into eighths
• 2 onions, cut into eighths
• 6 cloves garlic, peeled and left whole
• 1 leek, white and light green parts, cut into 1-inch (2.5 cm) pieces
• 2 tbsp chopped fresh sage (25 mL)
• 2 tbsp fresh thyme leaves (25 mL)
• 1 cup broccoli florets (250 mL)
• 1 cup frozen peas (250 mL)
• 2 tbsp cornstarch (25 mL)
• 1 cup tomato juice, divided (250 mL)
• ½ cup dry red wine (125 mL)
• 3 large sweet potatoes, each cut into 4 chunks
• 2 tbsp butter (25 mL)
• ¼ cup natural yogurt (50 mL)
• ½ tsp salt (2 mL)
• ½ tsp ground nutmeg (2 mL)
• 13-by 9-inch (3 L) baking dish

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