Veggie Tourtière

I don't know whether I'm actually allowed to call this dish tourtière, but I made it working largely from a tourtière recipe, so I figure the name fits. Recipe for pie crust still forthcoming.

1/2 pound mushrooms, chopped finely

1 medium onion, chopped finely

1 cup frozen corn

2 tbsp butter

Salt and pepper

2 large potatoes, mashed

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

Pastry for 1 two-crust, nine-inch pie

Sauté the onions and mushrooms butter. Add to the mashed potatoes, along with the corn, cinnamon, allspice, and cloves. Cook on low heat until warm, adding water if necessary to keep it moist. Pour into pie shell, cover with pastry, and bake at 375 degrees for about an hour or until brown.