Instructions:

1. Sautee diced onion, celery and carrot in butter and olive oil until just tender. 

2. Add salt, pepper, fresh thyme and a pinch of cayenne. Give a quick stir.

3. Add a squirt of anchovy paste or splash of fish sauce. Give a quick stir.

4. Stir in cream of mushroom soup, mix well and heat through. Toss in beans, corn and peas. You can add a little water if it seems too thick but be careful not to add to much, you want a very thick mixture.

5. Remove from heat and let cool while you prepare your crust. 

6. You will need to decide if you want to do a double crust (top and bottom) or just one for the top.  If you are doing a double crust, I recommend partially precooking the bottom crust before adding the filling.

7. Add chilled filling to pie tin with cooled crust. Lay the top crust over the mixture and crimp the edges. Make a few knife cuts in the top to allow any steam to release.

8. Bake in a 375 degree oven until crust is golden brown. Note: if the edges seem to be browning too fast, cover - just the edges - with aluminum foil.

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