Serves 6-8

Begin recipe by making the crust so that it can bake during the time you prep the vegetables.

Ingredients for Potato Crust

4-5 white, red (or your favorite) organic potatoes with skin, cubed
¼ teaspoon salt
2 ½ cups cold water
Pinch of nutmeg
¼ cup unsweetened soy or other milk

Place potatoes in small pot. Add enough cold water to cover potatoes. Add ¼ teaspoon salt. Bring to a boil, turning heat to medium, and cook for 15 minutes or until potatoes are soft. Drain water. Mash potatoes, slowly adding ¼ cup of milk. Add more milk if necessary. Add salt and nutmeg, mixing smoothly into potatoes. Use olive oil or some other good quality oil to grease a 9" x 9" baking dish, filling the bottom with mashed potatoes. Using a spatula, also press potatoes out to the sides so that all the sides and the bottom are evenly covered. Bake at 375 degrees until golden. Take out of the oven and let cool down.

Ingredients for Carrot Filling

(Organic ingredients when possible)
2 tablespoons olive or other good quality oil
1 onion, diced fine
3 leek stalks, thinly sliced
10-15 carrots, thinly sliced
1 tbs arrowroot
2 tsps dill
Salt to taste
black pepper to taste
2-3 tablespoon tofu or regular sour cream (optional)
1/2 cup ground almonds or a cheese of your choice grated for topping

Heat oil and sauté onions for 5 minutes. Add leeks, sauté for another 5 minutes. Add carrots. Add salt and add the arrowroot. Stir and turn down heat to medium. Sauté until carrots are tender but not too soft. Add sour cream, dill and black pepper. Stir well. Fill into the baked potato crust. Top with the ground almonds and bake uncovered for 20 - 30 minutes, or until topping is light brown. If you are using cheese for the topping, cover the casserole with parchment paper and aluminum foil. Bake for 20 minutes. Remove cover, sprinkle with grated cheese and bake for 10 minutes more. Let cool slightly, cut into squares and serve.