Harvest Pot Pie

1 medium, or 2 small onions, chopped
Oil
2 carrots, diced
2-3 medium potatoes, diced
1 tsp paprika
1 tsp basil
1 cup chopped red pepper
1 heaping cup of sliced mushrooms
1/2 cup corn
1/2 cup peas
2 Tbls butter
2 Tbls flour
1 tsp mustard
1 cup milk
2 cups shredded sharp cheddar cheese
Crust for one pie

Saute onion in oil until soft - about 3-5 minutes in a large frying pan. Add potatoes and carrots, cover and cook 10 minutes, stirring often. Add peppers, seasoning, mushrooms, peas and corn. Cook for 5-8 minutes more or until carrots are soft. Remove from heat then put into casserole dish. In a separate pan, melt butter and whisk in flour. Cook for a minute or two. Add mustard and slowly whisk in milk until blended. Cook until thickened. Add cheese, remove from heat and stir until smooth. Pour over veggies and poke if needed to get sauce to cover everything. Cover with crust. Cut slits and bake at 375' for about 30-45 minutes or until crust is golden brown.

Serve with beets and apple sauce.