Making Savory Autumn Root Pie Part II

So, as I said yesterday, I knew I could do this better, so I tried the trick of the Shepard’s pie, and made a mashed potato topping. I added yogurt, and thought that would be good enough for the mashed potatoes, and then thought I had done the same thing for the filling, as I did before.

Veggie pie number 2

Looking back, I don’t think I added the thyme, but I did everything else.

Then I added cheese on top and shoved it into the oven.

It came out, and looked as though it would taste good, but it was dry, and lacking something. I have since reheated it, and had it for lunch, and I think that if I were to do this again, it would have the veggies cooked in the pie, rather than roasted ahead of time, so that all the juices stay with it.

I think what this needs is more juices, and something else, but I will have to make it again to figure out what the final missing ingredient is. The carrots and beets are great together, as are the potatoes.

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