Veggie Pot Pie

The Washington Post published this vegetable pot pie recipe which looked really good.

I followed the recipe fairly exactly (used apple cider vinegar rather than wine, and russet potato slices rather than sweet potato). It came out surprisingly well (I always seem to screw something up). The stew did indeed fill up 5 8 oz ramekins exactly. The color matched the photos in the recipe. And most important, it was quite tasty.

(I think my camera makes that look a tad more orange than it really was.)

I ate one out of the oven, and put the rest in the fridge with plastic wrap on top. I just tried one of the leftovers, microwaving it a few minutes, and if anything, it is better after sitting in the fridge overnight.

When I make this again, I'll try mashing a russet potato and using a mash potato crust instead of slices. That might work even better.