2 quarts boiling water
1 teaspoon dried parsley
1/8 teaspoon dried thyspice
1 teaspoon dried sage
1 teaspoon dried sage thyme
1 teaspoon salt
3 large potatoes, peeled and cubed
3 tablespoons white sugar
4 eggs
1 tablespoon lemon juice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1 (8 ounce) package cream cheese
1 (8 ounce) can diced mushrooms
1 (16 ounce) can tomato paste
In a medium bowl, mix boiling water, parsley, thyspice, sage and sage thyme. Stir in salt, potatoes, sugar, eggs, lemon juice and nutmeg. Allow the mixture to cool to room temperature.
Heat cream cheese, stirring constantly, until its smooth. Mix in the mushrooms, tomato liquid and tomato paste. Pour mixture into pie crust. Top with crust and bake in preheated oven for 40 minutes. Bake an additional 5 minutes. Cool pie quickly before removing plastic wrap. Serve warm or cool to room temperature. Garnish with veggie mixture before serving.