Sweet Potato + Sausage Pot Pie

This meal is not "health food." This is comfort food with a whole lotta veggies in it. But whatever you want to call it, my kids ate kale and mushrooms and asked for more more more. Which is a good way to make any recipe a regular in this house. 

What's even better - it is the perfect freezer meal. So make one for dinner tonight, and while you're at it, double or even triple the recipe. Throw one in the freezer for a rainy day in a couple weeks and maybe take one to a friend who could use a little pick-me-up. 

SWEET POTATO AND SAUSAGE POT PIE

Prep: 20 Min | Cook: 40 Min | Total: 60 Min | Serves: 4-6

INGREDIENTS:

  • 1 Tbsp Olive Oil for sauteing 
  • 1/2 Yellow Onion, finely diced
  • 3 Cloves Garlic, minced
  • 1 Large Sweet Potato, diced into 1/2 inch cubes
  • 1 lb Italian Sausage, uncooked, and casings removed. Mild or spicy - your preference
  • 4 ounces Cremini Mushrooms, sliced
  • 2 Over-full Cups of Kale, chopped and stems removed
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 2 Cups of Milk
  • 7 Ounces White Cheddar, shredded and divided into 6 and 1 ounce portions. (I used Dubliner)
  • Salt and Pepper
  • 1 Frozen Puff Pastry, thawed

STEPS

  1. Preheat oven to 375 degrees
  2. In a large skillet over medium high heat, add olive oil, onion, garlic, sweet potato, and Italian sausage. Season with salt and pepper. Break up the sausage and cook until meat is cooked through, about 5-7 minutes, stirring occasionally. 
  3. Add mushrooms and kale, and cook until kale as wilted and mushrooms are tender. About 3-5 minutes. 
  4. Move to a greased 9x9 casserole dish.
  5. Return to the same skillet over medium heat, and melt the butter. Add the flour and whisk until roux is slightly browned and nutty. Whisk in milk and stir constantly until it's all incorporated. Season with salt and pepper, stir constantly until a boil is reached and it's started to thicken. Add in cheese and stir to combine until it's melted. Pour over vegetable mixture and stir slightly to combine.
  6. Cover completely with puff pastry and trim extra. Top with remaining white cheddar.
  7. Place on baking sheet in case of bubbling over, and bake for 35-40 minutes until puff pastry has risen and crisped, and is nice and golden brown. Serve immediately.

TO MAKE IT A FREEZER MEAL:

  1. Repeat steps 2-6 above.
  2. Cover with foil and freeze for up to 3 months.
  3. To prepare from frozen: Thaw overnight in refrigerator and bake with same steps as above. 

Voila! 

 

FOODSara Morris8 Comments