Instructions: 1. Spray a large, non-stick, saucepan with non-stick spray. Add onions, red pepper, and garlic. Cook and stir over medium high heat until vegetables begin to soften, about 4 minutes.

2. Add 2 cups broth, potatoes, carrots, rosemary, thyme, salt, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 12 minutes, until potatoes are almost tender. Stir in asparagus and peas. Cook for 3 more minutes.

3. In a small bowl, mix 3 tablespoons flour with remaining 1/2 cup vegetable broth until smooth. Add to vegetable mixture. Cook until bubbly and thickened. Stir in parsley. Transfer to a 2-quart casserole dish. Set aside.

4. Preheat oven to 425F. In a large bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Whisk together sweet potatoes and milk, then add to flour mixture. Stir until a soft ball forms. Transfer dough to a lightly floured surface, and roll or pat out to fit top of casserole. Place dough over vegetables. Brush with milk. Bake for 20 minutes, until crust is puffed up and golden brown. Let cool for 5 minutes before serving.

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