Potato Crusted Roasted Vegetable Pot Pie

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The Shiksa in the Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

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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