This week is all about explosions of vegetables.  This 'pie', like Monday's soup, is sort of like a one-stop shop for the veggie variety that you should get within any given day.   It's a filling solution for the gluten-intolerant and can be made with just about any vegetables.  Even better as a leftover, served with something new -- like a bit of salad -- to freshen it up.

Prep Time: 20 Minutes
Cooking Time: 20 Minutes
Yield:  6-8 Servings
Topping:
2 Lbs Potatoes, scrubbed by unpeeled, cut into quarters
1 Medium-sized Celery Root (Celeriac), peeled and chopped into cubes
¼ Milk, dairy or non-dairy, unsweetened
1 Tsp Tamari
1 Clove of Garlic, minced
¾ Cup Cheddar Cheese, organic if possible
A Generous Pinch of Cayenne Pepper
Filling:
1 Tsp Olive Oil
1 Large Onion, chopped
1 Green Pepper, chopped
2 Cloves Garlic, minced
1 Tbsp Tamari
1-27 oz. Can of Whole Tomatoes with Juice
1 Lb Carrots, sliced
1 Head of Broccoli, chopped
1 Bay Leaf
1/2 Cup Vegetable Stock
2 Cups Baby Spinach

Directions:
In a large pot, cover potatoes and celery root with water and bring to a boil.  Add a little salt and cook until soft.  Drain, then stir in milk, tamari, garlic, ½ cup cheese and cayenne pepper.  Set aside.
In a very large skillet of dutch oven, heat olive oil over medium heat.  Add onion and green pepper and cook until soft, 5-7 minutes.  Add garlic and tamari.  Stir to combine and cook for another minute.  Add tomatoes (squeezing them to break up into pieces as you transfer into the pan) with juice, carrots, broccoli, bay leaf and vegetable stock.  Bring to a boil and let simmer for twenty minutes.  Stir in baby spinach until just wilted. 
Preheat oven to 350 degrees and pour filling into a large casserole dish.  Spread potato mixture over the top with a rubber spatula, sprinkle with remaining ¼ cup cheese and a dash of cayenne (if desired).  Bake for 15-20 minutes or until top is golden.   Let stand for 10 minutes, then serve.