Mushroom & Potato Pot Pie - A Yuletide Alternative

2 (9 inch) unbaked frozen pie crusts

6 small red potatoes, cubed

3 tablespoons olive oil or sesame oil

1 cup sliced onion

3 1/2 cups water

1/4 cup soy sauce

1/2 c Marsala wine

2 tbsp corn flour

1-2 c baby portobello mushrooms, sliced

1 tsp dried sage

2 tsp Italian seasoning

Add grated Parmesan cheese to taste (optional)

Preheat oven for 350 degrees. In a large skillet, combine the oil, onions and mushrooms until tender. Add potatoes and simmer for another 5 minutes. In another bowl combine the soy sauce, Marsala wine, corn flour and seasonings; whisk until the sauce thickens then add to the skillet. Pour ingredients into the pie shell, shake Parmesan cheese on top, cover with top pie crust and bake for 30-40 minutes or until crust is golden brown. Set asside for 15 minutes to let sauce thicken and enjoy!