Vegetable pie and potato crust

Collar tips: If you are thinking of buying your dog a collar that isn't adjustable, make sure that the collar isn't too tight. Three of your fingers should be able to slide in underneath. Remember also to only put one collar at a time on your dog. If you decide to use a choke chain (used for obedience training) the collar must be attached properly so that the chain hangs free when it is not in use. In order to do this you must make sure that the loose end is threaded through the opposite end over the top of the dog's neck. This is to ensure that the collar will always be in a relaxed place and position. 

Ingredients
Crust:
4 potatoes, chopped
2 tablespoons non salted butter
Salt
Ground black pepper
1 egg yolk, beaten

Filling:
2 cups various vegetables, carrots, broccoli stems, green beans, zucchini etc
½ teaspoon oregano
½ teaspoon thyme
Salt
Ground black pepper
2 tablespoons cornstarch
1 cup chicken stock (see directions for preparation)
4 tablespoons sherry

Preheat the oven to 200 C. and grease a baking pan.
In order to make the crust you must put the potatoes in a pot with water covering the potatoes, and bring to a boil uncovered. This should take about 15 – 20 minutes or until the potatoes are tender. Drain and mash them once they are done and add in the salt and pepper to taste. Spread the mashed potatoes over the bottom and on the sides of the baking pan. Bake for about 35 – 40 minutes. Brush the crust with the egg yolk after 12 minutes. After the crust is firm and golden brown, take it out of the oven to cool.

Bring down the heat of the oven to 175 C.
Filling is made by putting the carrots, broccoli and green beans into a steamer basket and steaming covered over boiling water for about 6 – 8 minutes, they are ready when tender. Add in the zucchini during the last 3 minutes of cooking. Put the vegetables into a mixing bowl. Add in the corn, oregano, thyme, salt and pepper to taste and mix well. Then, put the vegetable mixture onto the cooled pie crust.

Place the cornstarch in a mixing bowl and stir with the chicken stock and then add in the sherry. Pour this sauce over the vegetables and bake the pie for 25 minutes, or until it is very hot and you see that the sauce has thickened. Makes 1 22 cm pie. Next: Tofu egg drop dog soup