1. Preheat oven to 350?. In a large skillet, melt margarine over medium heat. Add onion and garlic, cook, stirring occasionally, until soft 2 to 3 minutes. Add broccoli florets, peas, carrot, green beans and potatoes. Cook, stirring occasionally, 5 minutes. Reduce heat to low. Stir in cream of mushroom soup, mushrooms, paprika, broth, parsley, fine herbes, and stir. Cover and cook 10 minutes (or longer- until potatoes are tender). Remove from heat.

2. Transfer cooked vegetables to a 2-qt casserole dish. In a bowl, blend biscuit mix with cornmeal, cheese and buttermilk. On a lightly floured surface, knead dough until it loses its stickiness, 3 to 4 minutes. On a layer of wax paper, roll out dough to size of baking dish.

3. Carefully lift rolled-out cornmeal dough and invert to cover casserole dish. Remove wax paper. Crimp edges to side of casserole to cover tightly. Make a few slits on top of the pie. Bake 20 to 25 minutes until crust is golden brown.