Italian Sausage and Potato Pie
December 15, 2010
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The idea for this dish comes from a recipe I found on line. However, that recipe used powdered mashed potato mix so I feel no obligation to acknowledge the source. This is my version using real ingredients. I also added the broccoli to make it a complete one-dish meal. Although I used hot Italian sausage it would be equally good with milder sausage.
- 1½ pounds potatoes, peeled and coarsely diced
- Cold water
- Salt and pepper
- 1 Tbsp. minced garlic
- ¼ cup milk, I use non-fat
- 1 egg, beaten
- 12 ounces bulk hot Italian pork sausage
- 1 medium onion, chopped
- 1 cup tomato sauce, preferable home-made
- 2 tsp. fresh basil leaves, chopped, or 1 tsp. dried
- 6 ounces, about 2 cups frozen broccoli, thawed and chopped
- ¼ cup grated Parmesan cheese, or to taste
Put the potatoes in a pot with the garlic and salted water to cover by an inch. Bring to a boil and cook for around 15 minutes or until the potatoes are soft. Add the milk and mash. Set aside to cool.
When the potatoes are no more than lukewarm, stir in the egg (you do not want the potatoes to be hot enough to cook the egg). Season with salt and pepper. Lightly oil a pie plate and spread the potato in it to form a crust.
Preheat the oven to 375°. Crumble the sausage into a skillet over medium heat and cook until just done. Remove from the pan and pour off the fat except for about 1 Tbsp. Put the onion in the pan and sauté until softened. Return the sausage to the pan along with the broccoli, and basil. Stir to combine then reduce heat to low and cook for a a few minutes until well warmed through.
Turn the filling into the potato crust, cover with the tomato sauce, and bake for about 20 minutes. Sprinkle with the cheese and bake for an additional 5 or 10 minutes until the cheese is melted and nicely browned. Let stand for 5 minutes before serving.