Sausage Leek And Potato Pie Recipes

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SAUSAGE & LEEK MASH PIE



Sausage & leek mash pie image

Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd

Provided by Esther Clark

Categories     Dinner, Supper

Time 45m

Number Of Ingredients 10

4 large potatoes , peeled and cut into 3cm chunks
2 tbsp oil
6 pork sausages
1 tbsp plain flour
450ml fresh chicken gravy
150g kale , shredded
3 leeks , finely sliced
½ tbsp wholegrain mustard
2-3 tbsp whole milk
50g smoked or ordinary cheddar , grated

Steps:

  • Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
  • Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
  • Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
  • Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.

Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium

SAUSAGE, LEEK, AND POTATO PIE



Sausage, Leek, and Potato Pie image

Provided by Chelsea Cole

Categories     Dinner

Time 1h30m

Number Of Ingredients 15

3 leeks (chopped into 2 cm slices)
1 onion (diced)
1 tsp minced garlic
2 tsp olive oil
4 yellow potatoes
1 lb sausage (cooked and sliced into 1/2 inch slices)
1 tbsp chopped parsley
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1/2 tsp black pepper
2 cups milk
1 1/2 cups shredded cheddar cheese
1 sheet puff pastry (thawed)
1 egg

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Heat the olive oil in a skillet over medium heat. Add the leeks, onions, and garlic and cook until onions are just soft.
  • Prick the potatoes all over with a fork. Microwave for three minutes on high heat, until slightly soft and partially cook. Let cool, then slice into 1/2 inch slices.
  • Grease a pie dish or casserole dish with butter. Layer the potatoes in the dish and top with the cooked veggies, sliced sausage, and parsley.
  • To make the cheese sauce, melt the butter in a medium-sized pot over medium heat. Add the flour and cook for about three minutes, or until flour is just beginning to brown. Add the salt, black pepper, and milk and continue to cook until mixture has thickened and sticks to the back of a wooden spoon, about 5-8 minutes. Remove from heat and add the shredded cheese. Stir until cheese has melted.
  • Pour cheese sauce over the sausage and potatoes. Lay the sheet of puff pastry over the dish, trim the edges if necessary. Whisk the egg and brush over the puff pastry. Cut little slits in the pastry to let steam and air out.
  • Bake the pie in preheated oven for 1 hour. Broil for a few minutes if necessary to brown the pastry.

SAUSAGE AND POTATO PIE



Sausage and Potato Pie image

When I was first married a few years back, I could barely make scrambled eggs with a recipe! This is the first recipe I've ever created. Its success encouraged my interest in cooking.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 pound bulk pork sausage
3/4 cup shredded mozzarella cheese, divided
1/2 cup finely chopped onion, divided
1/4 cup dry bread crumbs
1/4 cup water
4 bacon strips
1 cup shredded raw potato
1/4 cup finely chopped green pepper
4 eggs
1/4 cup milk
1/8 teaspoon salt
Dash pepper
1/4 cup shredded cheddar cheese

Steps:

  • Combine sausage, 1/2 cup mozzarella cheese, 1/4 cup onion, bread crumbs and water. Press onto the bottom and up the sides of an ungreased 9-in. pie pan, forming a rim along edge of pan. Bake at 375° for 20 minutes or until juices run clear; drain. Meanwhile, in a skillet, cook bacon until crisp; remove to paper towels to drain. Reserve 1 tablespoon of drippings. Add potato; cook over medium-high heat for 10 minutes or until browned, stirring occasionally. Add green pepper and the remaining onion. Reduce heat to medium; cook for 5 minutes or until vegetables are tender, stirring occasionally. In bowl, whisk together eggs, milk, salt and pepper; stir in cheddar cheese. Add to skillet; reduce heat and cook for 2-3 minutes or until eggs are slightly moist. Spoon into sausage shell. Sprinkle with remaining mozzarella; crumble bacon over top. Return to the oven for 5 minutes or until cheese melts.

Nutrition Facts :

CHICKEN, SAUSAGE, AND LEEK PIE



Chicken, Sausage, and Leek Pie image

Make and share this Chicken, Sausage, and Leek Pie recipe from Food.com.

Provided by Chef LauraMD

Categories     Chicken Breast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 double crust pie crust
4 -5 leeks, cut into 1-inch pieces
3 chicken breast halves, cut into 1-inch pieces
14 -16 ounces breakfast sausage links, cut into bit size pieces
6 tablespoons flour
1 1/2 cups chicken broth
1/4 cup milk
1 teaspoon parsley
2 teaspoons chives, chopped
1/4 teaspoon tarragon
salt & pepper

Steps:

  • Add 2 T olive oil to pan over medium heat, add leeks and cook 10 minutes. Add chicken and sausage and cook until lightly browned and remove from the pan. Add 3 T butter and 2 T olive oil and flour, cook 1 minute, then add broth, milk, parsley, chives, tarragon and salt & pepper to taste. Set aside 3/4 c sauce. Add back in the chicken mixture to remaining sauce and turn off.
  • Roll out 2/3 of the pastry crust into a pie pan. Spoon in mixture. Roll out remaining crust and cut into strips and place over pie.
  • Bake at 425 for 20-25 minutes and serve with remaining sauce.

Nutrition Facts : Calories 459.8, Fat 25.1, SaturatedFat 6.5, Cholesterol 24.6, Sodium 551.9, Carbohydrate 43.6, Fiber 2.3, Sugar 2.6, Protein 14.7

MUSHROOM, LEEK, AND SAUSAGE POT PIE



Mushroom, Leek, and Sausage Pot Pie image

This recipe is a fantastic spin on the normal pot pie and much better than what you can buy in a box.

Provided by Char Triplett

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h9m

Yield 6

Number Of Ingredients 15

1 (17.5 ounce) package frozen puff pastry, thawed
2 links chicken sausage, halved lengthwise and cut into bite-sized pieces
3 tablespoons butter
4 carrots, cut into bite-sized pieces
1 leek, halved lengthwise and cut into bite-sized pieces
2 garlic cloves
1 (4 ounce) package mushrooms, quartered
3 tablespoons all-purpose flour
1 ¼ cups vegetable broth
1 tablespoon Dijon mustard
1 teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
salt and ground black pepper to taste
1 egg
1 tablespoon water

Steps:

  • Roll out each puff pastry sheet to an even thickness. Cut two 8-inch rounds from each sheet using a sharp knife.
  • Line bottom and sides of two 8-inch pie tins with pastry rounds. Reserve 2 pastry rounds for tops of pies. Place pie tins and tops on a baking sheet; transfer to the refrigerator.
  • Cook and stir sausage in a skillet over medium heat until browned, about 5 minutes. Drain excess grease. Add butter, carrots, leek, and garlic; cook and stir until leek softens, about 5 minutes.
  • Stir mushrooms into the skillet; cook until tender, about 8 minutes. Stir in flour for 1 minute. Pour in vegetable broth slowly; add Dijon mustard, cayenne pepper, nutmeg, salt, and pepper. Cook and stir until sauce thickens, about 5 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Divide sausage mixture evenly between the pie tins. Cover with pastry tops.
  • Whisk egg and water together in a small bowl to make egg wash. Brush egg wash over pastry tops.
  • Bake in the preheated oven until golden brown, about 35 minutes. Cool briefly before slicing, about 10 minutes.

Nutrition Facts : Calories 622.7 calories, Carbohydrate 49.6 g, Cholesterol 80.9 mg, Fat 41.9 g, Fiber 3.5 g, Protein 13.1 g, SaturatedFat 13 g, Sodium 600.4 mg, Sugar 4.6 g

POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD



Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad image

Pot pie doesn't have to feel heavy-this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce. An herb-packed salad with peppery radish and crunchy almonds helps round out the meal.

Provided by Katherine Sacks

Categories     30 Days of Groceries     Pot Pie     Sausage     Potato     Bake     Leek     Pea     Spinach     Arugula     Radish

Yield Serves 4

Number Of Ingredients 21

1 medium leek, white and light-green parts only, cut crosswise into 1/3" rounds
5 tablespoons (or more) olive oil, divided
1 pound sweet Italian sausage (about 4 links), cut into 1/4" coins
2 garlic cloves, thinly sliced
3 tablespoons all-purpose flour
2 cups leftover chicken stock or low-sodium chicken broth
2 medium carrots (about 5 1/2 ounces), peeled, cut into 1/4" coins
4 small new potatoes (about 5 ounces), cut into 1/2" cubes
6 ounces frozen peas, thawed
1 tablespoon chopped dill
1/4 cup fresh lemon juice, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 sheet frozen puff pastry, such as Dufour or Pepperidge Farm, thawed
1 large egg (optional)
5 cups baby spinach (about 4 ounces)
4 cups baby arugula (about 3 ounces)
3 radishes, thinly sliced
1/4 cup cilantro, coarsely chopped
1/4 cup parsley, coarsely chopped
1/4 cup sliced almonds

Steps:

  • Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
  • Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
  • Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
  • Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
  • Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
  • Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
  • Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
  • Divide pot pie among plates and serve salad alongside.

SAUSAGE & LEEK PIE



Sausage & leek pie image

A filling and flavoursome shortcrust pastry pie with pork and mustard that won't stretch the budget

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 9

85g cold butter , chopped
175g plain flour
450g good pork sausage
2 large leeks , sliced and washed
25g butter
25g plain flour
300ml milk
2 tsp grainy mustard
large handful of chopped parsley

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Whizz butter and flour in a food processor. Add 2 tbsp water and pulse to a ball.Wrap the dough in cling film and chill.
  • Heat the grill to high, brown the sausages for 5 minutes. Fry the leeks in the butter for 2- 3 minutes. Sprinkle in flour and cook, stirring, for 2 minutes. Take off heat and stir in the milk. Season, add the mustard and bring to the boil, stirring.
  • Cut each sausage in five at an angle and pile into a 1.2 litre dish. Stir the parsley into the leek sauce and pour over.
  • Roll out the pastry and cut out a shape 2.5cm larger than the dish.Re-roll trimmings to make a 2.5cm strip. Brush the rim of the dish with water and lay the strip on top. Lift the rest on top, press to seal and crimp edges. Bake for 25 minutes.

Nutrition Facts : Calories 705 calories, Fat 46 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 52 grams carbohydrates, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.85 milligram of sodium

SAUSAGE AND POTATO PIE



Sausage and Potato Pie image

From Reader's Digest "One Dish Meals" cookbook, this yummy dish is a thin potato crust filled with sausage, cheese, red pepper and zucchini. We typically use the kielbasa option (cut into discs) with mozzarella cheese and red potatoes. It never lasts long!

Provided by 4Jacksons

Categories     One Dish Meal

Time 1h20m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 large red pepper, cored, seeded, and cut into strips 1/4-inch wide
1 medium zucchini, thinly sliced
2 teaspoons minced garlic cloves
1/2 teaspoon black pepper
1/4 cup fresh basil, minced (or 1/4 cup minced flat-leaf parsley mixed with 2 teaspoons crumbled dried basil)
1 lb sweet Italian sausage, casings removed (or kielbasa, sliced or ham, sliced)
3 medium potatoes, peeled and very thinly sliced
1 cup parmesan cheese, grated (4 ounces)
2 cups mozzarella cheese, shredded (or Monterey Jack, fontina, or Cheddar cheese, 8 ounces)

Steps:

  • Preheat oven to 425°.
  • Heat 1 tablespoon of the oil in a 12-inch skillet over moderately high heat for 1 minute.
  • Add the red pepper and zucchini and sauté, stirring occasionally until soft, about 5 minutes.
  • Stir in the garlic, black pepper and basil, and sauté 2 minutes longer.
  • Add the sausage, breaking up any clumps, and sauté until no longer pink but not quite cooked through, about 5 minutes. Remove from heat.
  • Toss the potatoes with the remaining 1 tablespoon oil.
  • Spread 1/4 of the potatoes, overlapping slightly, over the bottom of a lightly greased 10-inch pie pan or a 13" x 9" x 2" baking dish.
  • Spread 1/3 of the skillet mixture on top, followed by 1/3 each of the Parmesan and mozzarella cheeses. Press each layer down with your hands.
  • Repeat the layers twice, finishing with a top layer of potatoes.
  • Cover the pie with foil, set in the lower third of the oven, and bake for 40 minutes.
  • Remove the foil and bake until the potatoes are crisp and cooked through, 5 to 10 minutes more.
  • Remove the pie from oven and let stand for 10 minutes at room temperature. Carefully pour off any fat, then cut the pie into wedges. Serves 6.

LEEK, POTATO, AND SAUSAGE SOUP



Leek, Potato, and Sausage Soup image

Categories     Soup/Stew     Onion     Pork     Potato     Quick & Easy     Leek     Spinach     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 9

1/4 teaspoon cuminseed
1/4 teaspoon caraway seeds
the white part of 1 medium leek, halved lengthwise, sliced thin crosswise, washed well, and drained (about 1 1/4 cups)
1 tablespoon unsalted butter
2 cups low-salt chicken broth
1 small boiling potato (about 1/4 pound)
1/4 pound kielbasa, cut crosswise into 1/4-inch-thick slices and the slices quartered
1 tablespoon heavy cream
1/4 cup thinly sliced fresh spinach leaves (about 4)

Steps:

  • In a dry heavy saucepan toast the cuminseed and the caraway seeds over moderate heat, stirring for 2 to 3 minutes, or until they are very fragrant, and transfer them to a plate. In the pan cook the leek in the butter, stirring occasionally, for 5 minutes, or until it is very soft, stir in the broth and the potato, peeled and cut into 1/2-inch dice, and bring the liquid to a boil. Simmer the mixture for 10 minutes, or until the potato is tender, stir in the toasted seeds, the kielbasa, the cream, and salt and pepper to taste, and simmer the soup for 5 minutes. Just before serving, stir in the spinach.

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