Name: Potato Crusted Roasted Vegetable Pot Pie
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 8 servings
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 dried 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