Allergen free cooking

8 medium potatoes, peeled, cut and in a pot of water for cooking (can increase for extra potato goodness) salt and pepper to taste 0.5 tsp garlic powder 0.5 tsp onion powder 1 tsp dried parsley 0.5 tsp paprika 0.5 tsp ground fennel seed 0.5 tsp celery salt 2 tsp chopped sage 2 tsp dried thyme 1 c chopped celery or chopped cutting celery 1 c chopped onion 1 c chopped carrots 4 cloves garlic, minced 2 cups mushrooms, sliced or chopped for bite sized 1 tbsp tomato paste 3 tbsp brown rice flour (whole wheat flour is best if not gluten sensitive, or cornstarch and cold water ) 1/4 c balsamic vinegar 3/4 c frozen green sweet peas 3/4 c cut green beans 1. Cook the potatoes and mash, add 1/4 c water and the garlic powder, onion powder, parsley, and salt/pepper to taste. Set aside for topping. 2. Make the filling. In a large skillet, add some water to sauté the carrots, celery, onion, garlic for about 10 minutes, or until a little softened. Add a little water at a time to keep from sticking and