Vegan Potatoes and Veggie Casserole

I've been in the mood for comfort food and began searching for a good vegan alternative to a pot pie or a casserole. Every recipe I came across used heavy creams, frozen ingredients, or cans (yuck!).  Its took a good half day to come up with something, but in the end I did get my "pot pie". Red seemed to really like it to.

Recipe: 

(Serves 8 to 12)

Filling:
6 Small to medium sized potatoes
Half bunch of Asparagus
4 Large carrots
1/2 Red onion
3 Garlic Cloves
Salt
Olive oil
2 cups Hearty Vegetable broth
1 1/2 Cups flour
Soy milk (non dairy milk)

Biscuit Topping: 
2 Cups flour
1/2 Fresh squeezed Lemon
1 Tbsp Baking powder
1/2 Tsp Baking soda
1 Cup Soy milk (non dairy milk)
4 Tbsp Earth balance butter
Salt

Preparation:

Preheat oven to 400 degrees Fahrenheit

With a bit of oil, dice potatoes and saute them for about ten to fifteen minutes. Remove from heat and put potatoes in a large bowl. Dice vegetables and saute for another ten to fifteen minutes on low to medium heat. add vegetables to the bowl with the potatoes. In another pan (or just clean your old one) set your burner to medium heat, add vegetable broth and soy milk. Once your liquids are hot add flour in slowy and stir. Mix for about another ten minutes until thick. Mix in with the potatoes and veggies. Spread into your baking pan and set aside.

In a new bowl add flour, baking powder, and baking soda. Stir. Next add soy milk, butter, and lemon. mix thoroughly with your hands until nice and thick. Spread across the top of your potatoes and veggies. It may not cover the full top, but spread thinly because it will thicken and be more than enough!

Bake for ten to twenty minutes or until biscuit top is a light brown.

Let cool and enjoy!