RECIPE

4 large carrots

4 celery sticks

1 medium-sized onion

1 lb. mushrooms

6 Tablespoons butter or canola spread

4 Tablespoons milk or plain soy milk

2 cloves of garlic, crushed

1 ½ Tablespoons cornstarch

¾ Cup milk or plain soy milk

2 Tablespoons chopped parsley

1 teaspoon dried thyme

2 teaspoons lemon juice

Salt and pepper to taste

Thinly slice carrots.

Grate celery and chop onion and mushrooms.

Drain potatoes, add 2 Tablespoons butter or canola spread, 4 Tablespoons "milk" and mash until creamy.

Season well.

Melt remaining butter or canola spread in a large saucepan.

Add carrot, celery and onion and cook gently until onions are transparent.

Add mushrooms and garlic, and cook, stirring occasionally for five minutes.

Blend cornstarch with a little milk, stir in remaining milk and stir into mushrooms.

Add parsley, thyme and lemon juice, and season to taste.

Simmer gently 5 minutes.

Turn mixture into an ovenproof serving dish.

Top with mashed potato and place under a broiler until heated through and golden, or place in the oven at 375 F for about 20 minutes.