Preheat oven to 425°F

Strain grated potatoes, to remove as much water as possible

Add other crust ingredients to potatoes and mix

Remove about 1 1/4 cups of the mixture. Wrap it tightly and set it aside in the fridge

Press the rest into a pie dish, evenly covering the bottom and the sides. Remove excess moisture with a paper towel

Bake for 20 minutes til edges start to brown then reduce heat to 350°F and bake for about 10 min til bottom just starts to brown

Remove the crust and turn the oven up to 475°F

Add carrots, shallots, sweet potato, and olive oil to baking dish bake for 45 min til all veggies are tender, stirring every 15 min

Add zucchini, garlic and thyme. Bake for 15 min

Pour wine and stock over veggies. Pour veggies into crust making sure to get all cruncy bits in

Top with potatoes from fridge. Drizzle with a bit of olive oil. Season with salt and pepper. Bake for about 20 min at 400°F til top is golden brown

Let pie rest for 45 min before serving