Leek, Potato, and Chipotle Veggie Sausage Pot Pie, or How I Mollify Myself that WINTER IS COMING

So the onset of fall means I drive to work in the dark. I don’t yet drive home in the dark, but the time is changing this coming weekend, and soon enough all I will be able to think about is carbs, sleeping in, and flannel pj’s. Which is why I have been exploring the wonderful world of skillet recipes from Epicurious. I was a big fan of pot pie in my meat eating days, but when was the last time you ate one that didn’t come in a box that you popped int he microwave?  The reality is, pot pie is a fairly easy to construct dish.  It’s a one pot meal that impresses. Both comforting and pretty, its good for a casual dinner party or an evening at home, just the two of you. While I have made this recipe just as it is, I decided to play with the recipe yesterday, and the result was oh-my-god-there-was-hardly-any-left-good. It was a Leek, Potato, and Veggie Chipotle Sausage Pot Pie and it was delightful.

I’ve also made the original Butternut Squash and Sage skillet pie, omitting the chicken from the recipe and it will definitely be on my table again.  Its one of thsoe fabulous recipes that lends itself to innovation.  I’m going to keep playing with ingredients (and as you may have noticed, I’m a pescetarian, so  eat fish and seafood, but no beef, chicken, pork, or game).  I think there are a lot of possibilities for this dish – what ingredients do you want to try?

INGREDIENTS

• 1/4 cup olive oil
• 2 Leeks, sliced
• 4-6 garlic cloves, finely chopped
• Kosher salt, freshly ground pepper
• 1/4 cup all-purpose flour
• 3 cups low-sodium vegetable or chicken broth
• 2-3 potatoes, peeled, cut into 1/2″ pieces (about 1 1/2 cups)
• 2 Field Roast Veggie Chipotle Sausages, browned and sliced (could also, of course, use real sausages – my vote would be for andouille)
• 1 sheet frozen puff pastry (such as Dufour or Pepperidge Farm), thawed
• 1 large egg

leeksPlace a rack in upper third of oven; preheat to 425°F. Heat oil in an 8 or 10″ cast-iron or other heavy ovenproof skillet over medium-high heat. Add leeks; salt, cook, stirring occasionally, until soft, about 4 minutes.

Brown veggie sausages, slice, and set aside

Reduce heat to medium-low. Add garlic to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

Sprinkle flour over. Cook, stirring constantly, for 4 minutes.

Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until potatoes are just softened and broth is thickened, 8-10 minutes. Add veggie sausage to skillet, stir, and season with salt and pepper. I also added a little creole mustard here, for a little flavor boost, and a hint of hot sauce, cause I like a little kick.
crust

Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1″ slits in top to vent.

Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375°F and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.
It’s important to let it set for the ten minutes before serving as that really helps to let the sauce thicken. The end result has a decadent feel, but is still suitable for #meatlessmondays  It also makes evenings curled up on the sofa because of the cold that much better!

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