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Potato Crusted Roasted Vegetable Pot Pie

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Potato Crusted Roasted Vegetable Pot Pie

Ingredients

  • 3 1/2 cups peeled, finely shredded russet potatoes (about 2 1/4 lbs. potatoes)
  • 1/2 cup olive oil
  • 1 1/4 tsp sea salt
  • 3 tbsp finely chopped fresh marjoram
  • 1 tbsp finely chopped fresh rosemary
  • 2 tsp dry thyme
  • 1 large egg, lightly beaten
  • freshly ground black pepper
  • 2 cups carrots, peeled and cut into 1/2 inch rounds
  • 2 cups shallots, peeled and cut into 1 inch pieces
  • 2 cups sweet potato, peeled and cut into 1/2 inch pieces
  • 1/4 cup + 1 tbsp olive oil
  • 2 cups zucchini, cut into 1/2 inch rounds, then halved
  • 2 tsp finely minced garlic
  • 2 tbsp finely chopped fresh thyme
  • 1/3 cup red wine
  • 1/3 cup vegetable stock
  • sea salt and freshly ground black pepper
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Published 2014-09-09 12:23:05 (2 years ago).

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