Potato Crusted Roasted Vegetable Pot Pie

Name: Potato Crusted Roasted Vegetable Pot Pie
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 473 milliliters carrots, peeled and cut into 1/2 inch rounds; 1 large egg, lightly beaten; 3 Tbsps finely chopped fresh marjoram; 1 Tbsp finely chopped fresh rosemary; 2 Tbsps finely chopped fresh thyme; 2 teaspoons finely minced garlic; 59 milliliters 1 tbsp olive oil; 79 milliliters red wine; 828 milliliters peeled, finely shredded Russet potatoes (about 2 1/4 lbs. potatoes); 1 teaspoons sea salt; 8 servings Sea salt and freshly ground black pepper; 473 milliliters shallots, peeled and cut into 1 inch pieces; 473 milliliters sweet potato, peeled and cut into 1/2 inch pieces; 2 teaspoons dry thyme; 79 milliliters vegetable stock; 473 milliliters zucchini, cut into 1/2 inch rounds, then halved

If 84 cents per serving falls in your budget, Potato Crusted Roasted Vegetable Pot Pie might be an amazing gluten free, dairy free, and vegetarian recipe to try. One portion of this dish contains about 4g of protein, 8g of fat, and a total of 186 calories. This recipe serves 8. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. Head to the store and pick up wine, russet potatoes, sea salt and pepper, and a few other things to make it today.

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Potato Crusted Roasted Vegetable Pot Pie

Ingredients you will need

Vegetable

Potato

Equipment you will use

Pot

Potato Crust Ingredients3 1/2 cups peeled, finely shredded Russet potatoes (about 2 1/4 lbs. potatoes)1/2 cup olive oil1 1/4 tsp sea salt3 tbsp finely chopped fresh marjoram1 tbsp finely chopped fresh rosemary2 tsp dry thyme1 large egg, lightly beaten

Ingredients you will need

Russet Potato

Potato

Crust

Olives

Egg

Freshly ground black pepper

Ingredients you will need

Ground Black Pepper

Filling Ingredients2 cups carrots, peeled and cut into 1/2 inch rounds2 cups shallots, peeled and cut into 1 inch pieces2 cups sweet potato, peeled and cut into 1/2 inch pieces1/4 cup + 1 tbsp olive oil2 cups zucchini, cut into 1/2 inch rounds, then halved2 tsp finely minced garlic2 tbsp finely chopped fresh thyme1/3 cup red wine1/3 cup vegetable stock

Ingredients you will need

Vegetable Stock