1 eggplant diced
1 can carrots drained
2 packs sliced portabella mushrooms
1 lg white onion
1 green pepper diced
saute with olive oil and salt, pepper, "poultry seasoning" (thyme, rosemary etc.) garlic
when everything is pretty cooked through add
1 cup gf veg stock
1/4 cooking sherry
couple of swigs of Worcester sauce
add in cornstarch/water slurry till it thickens up.
Dump into a pan and top with drained corn and instant mashed potatoes.
350 till golden.
Serve with gf rolls