Pastry for a double crust pie

FILLING:

2 c. sliced carrots
2 c. broccoli florets
1 1/2 c. diced turnip
1 sm. can mushrooms, drained
1 med. onion, chopped
3/4 c. cottage cheese
1 c. grated Swiss cheese
1 egg, beaten
Salt and pepper

GLAZE:

1 egg yolk
1 tsp. water

Grease a 10 inch casserole and line with 2/3 pastry-bottom and sides. Separately cook carrots, broccoli and turnips in boiling water until tender crisp, drain well. Cook mushrooms and onion in a little butter until tender. Combine the two cheeses with the egg, mix well.

Layer vegetables in pastry shell, sprinkling each layer with cheese mixture, and salt and pepper - first turnips, then mushroom, onion, then broccoli and top with carrots. Cover with reserved pastry crust and press to seal edges.

Cut a few openings to allow steam to escape. Mix egg yolk and water for glaze, and brush over pastry. Bake at 425 degrees F for 60 minutes. Cut in wedges to serve.