I teased this guy a little bit last week during my Kitchen 101 post, but I promise it was worth the wait to get this recipe. This pie. Oh my gosh, this pie! It’s so hearty and filling and crazy flavorful considering the low number of ingredients.
I absolutely adore savory pies (this chicken tamale pie is one of my favorites and I have a spaghetti pie recipe that’ll knock your socks off). I think savory pies are appealing because they are so unexpected. Obviously, when you say the word “pie” people automatically jump to the sweet variety, but there is something so pleasantly weird about a savory pie. It’s like when you open the mailbox and expect nothing but bills, but you get a nice hand-written note from a friend. Happy surprises are the best! And in my world, the happiest of surprises are made up of potatoes covered in melted cheese.
This recipe is a direct rip-off of my Zuppa Toscana recipe. Which an oldie, but a goodie that you should definitely try. The combo of Italian sausage, kale and potato is a classic that you can never go wrong with. There is something so nice about the combination of the textures and flavors. The potatoes are so smooth and earthy. The kale is chewy, bright and clean. And the sausage is spicy, robust and super tasty!
Now that I’ve made my first potato pie, I have tons of idea for other ones. Like a smoked salmon, dill and fresh asparagus one when our asparagus plants start producing next March. Or maybe even a loaded potato version with lots of bacon, cheddar cheese, chives and sour cream. Yum!
Sausage, Kale, and Mashed Potato Pie
The combo of Italian sausage, kale and potato in this savory pie is a classic that you can never go wrong with.
Inspired by: Clean Eating Magazine
Ingredients
- 1 prepared pie crust
- 1 1/2 pounds of red or gold potatoes, washed and quartered
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 large onion, diced
- 1 pound Italian sausage (mild or hot, whatever makes you happy)
- 1/2 cup chicken or veggie broth
- 2 cups kale, stems removed and torn into bite-sized pieces
- 1 egg, beaten
- 1/2 cup milk
- Salt and pepper, to taste
- 1/2 cup shredded Swiss cheese
Instructions
- Preheat oven to 350°.
- In a large stock pot, add potatoes and cover with cold water. Bring to a boil over high heat and boil until potatoes are fork tender. Remove from heat, drain and mash until potatoes are mostly smooth. Set aside.
- In a dutch oven or heavy-bottomed pot with a tight-fitting lid, heat olive oil over medium-high heat. Add in garlic and onion and cook until tender, about 5 minutes. Add in Italian sausage and cook until sausage is browned and cooked through. Add in broth to deglaze pan (add broth, then scrape bottom of pan to remove yummy bits of brown). Then add in kale, cover and let kale cook until wilted—about 5 minutes. Remove from heat.
- In a large bowl, stir together mashed potatoes, egg, milk, salt and pepper. Gently fold in kale and sausage mixture to the mashed potato mixture.
- Spoon mixture into prepared pie crust. Top with swiss cheese. Bake in preheated oven for 40-45 minutes or until the crust is browned and the cheese is melty and bubbly.
Nutrition Information:
Yield: 8 Serving Size: 1 servingAmount Per Serving: Calories: 455Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 72mgSodium: 638mgCarbohydrates: 32gFiber: 3gSugar: 5gProtein: 21g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
