Sausage Pot Pie
This pot pie was a very happy accident. I whipped it together with the leftovers we had in the fridge one night. It even paired perfectly with a mustard cream sauce I had poured over steak the night before.
Well, that weekend was over just as quickly as it started. Yours too? It’s bananas. The seasons are definitely changing around here, we have leaves everywhere. EVERYWHERE. The dog is tracking them into the house, they are even sticking to my pants when I walk through the back door. And somehow, I love it.
It was windy all weekend, and the wind just feels different in the fall. It’s crisp and cool and the sound of the leaves blowing in circles and hitting the ground is the best. I meant to go for a long, slow run all weekend and I never got around to it. I need to work on my week night productivity so I can spend more of my time enjoying the weekend and less time on errands and laundry. I must write that down.
My love of sauce took over when I made this. The pot pie is delicious on it’s own and it fits perfectly into the comfort food category. But, it just needed a little something. So, I opened the fridge back up found this sauce. It just made the whole thing better.
Sausage Pot Pie with a Mustard Cream Sauce
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
For the pot pie:
1/2 lb. ground sausage
1/2 white onion, chopped
1/2 red pepper, chopped
1/2 lb. mushrooms, sliced
1 roll out pie crust
Salt and pepper, to taste
For the mustard cream sauce:
2 shallots, minced
3 cloves of garlic, minced
1/4 cup of brandy
1 tablespoon tomato paste
3/4 cup of chicken stock
1 tablespoon Worcestershire sauce
2 tablespoons grainy dijon mustard
1/4 cup of heavy cream
1. Preheat your oven to 400 degrees. In a large saucepan, brown your sausage. Then, drain half of the grease and set the sausage aside. Add the mushrooms, garlic, onion, and red pepper to the pan, saute until cooked through. Add the sausage back to the pan and heat through.
2. Roll out your pie crust onto a parchment paper lined cookie sheet. Pour the sausage mixture onto half of the pie crust and fold it in half over the sausage. Pinch the sides together with a fork. Beat your egg and brush it over the pie crust. Bake in the oven for about 30 minutes.
While the pot pie is cooking, whip together your mustard sauce.
3. In a large skillet, saute your shallots and garlic until translucent - about 5 minutes. Pour your brandy into your pan and scrape the bottom of the pan until all the yummy brown bits are off the bottom.
4. Add in your chicken stock, tomato paste and Worcestershire. Heat on medium for about 10 minutes. Whisk in the mustard and bring the heat back down to low. Then whisk in your heavy cream.
5. Pull your pot pie out of the oven, and slice into four large slices. Top with the mustard sauce and devour!