Winter Vegetable Pot Pie

Instructions

• Preheat oven to 425°F. Toss cubed vegetables and mushrooms with oil in large bowl. Spread in single layer on large baking sheet. Roast 25 minutes or until vegetables are golden in color

• Pierce sweet potatoes with fork. Microwave 5 to 10 minutes on HIGH or until tender, turning potatoes over halfway through cooking. Cool 5 minutes; remove skin. Mash with 1/4 cup of the apple juice, butter and 1/4 teaspoon of the nutmeg until smooth. Season with salt and pepper to taste. Keep warm

• Mix vegetable stock, remaining 3/4 cup apple juice, cornstarch, mustard, thyme, garlic powder, sea salt and remaining 1/4 teaspoon nutmeg in large skillet with wire whisk until well blended. Bring to boil on medium heat. Reduce heat to low; simmer 2 minutes. Add roasted vegetables; stir gently. Pour into 2-quart casserole. Top with mashed sweet potatoes

• Bake 20 minutes or until sweet potato topping start to brown