Cauliflower and Mushroom Potpie with Black Olive Crust

A friend of mine told me that she enjoys this recipe as a side dish without making the crust. My first go round I wanted to make it with the topping even though I'm not an olive lover and don't stock them in my pantry. The sauce was creamy and rich with the tarragon being the dominant flavour. I think I would have liked a little hint of sweetness or acidity in the sauce for some balance. I didn't have sherry and used the option of white wine vinegar instead but I think the small amount was lost in the sauce.

Overall, I enjoyed the dish. It's a little bit time and labour intensive for a quick supper but I'm glad I tried it. It would go well paired with a crisp green salad or some greens.