Sausage, Kale, and Cauliflower Pot Pie

Sausage, Kale, and Cauliflower Pot Pie

Olive oil

Beyond Meat sausage

One onion, chopped

1 T. fresh rosemary

1/4 t. salt

1/4 t. black pepper

1/3 c. all purpose flour

3 c. vegetable broth

10 c. kale, torn into pieces

2 T. white wine vinegar

One small or half large head of cauliflower, cut into florets

Pie shell

Bake the sausage at 425 for one hour, turning over about half way thru. When cool enough to handle, cut into small bite sized pieces.

Sauté onion, rosemary, salt, and pepper in olive oil until onion is softened. Add flour and broth and whisk. Cook until slightly thickened. Add kale and vinegar and cook until kale is wilted.

Stir in sausage and cauliflower until well mixed.

Pour into prepared pie crust. I used a mini pie maker to make pot pies, but this can just as easily be made into one savory larger pie. Bake at 400 for 25-30 minutes, or until crust is golden.

Serve. Enjoy!

Veggie Biscuit Pie

There are so many ways one can make a potpie. I mean, really, the possibilities are endless. It simply has to be the simplest way ever to use up leftover veggies. I think I found an even simpler version.

Veggie Biscuit Pie

Olive oil
One package of sliced mushrooms
One turnip, cut into chunks
2 carrots, sliced
2 stalks celery, sliced
One onion, diced
1-1/4 c. non-dairy milk
3 T. flour
One container vegetable broth
One can corn
One small bunch of broccoli, or one package cut up broccoli
Salt and pepper to taste
Biscuits - your choice

Saute the onion, mushrooms, turnips, carrots and celery in the oil until slightly softened. Mix the milk and flour together until there are no clumps, then pour this into the onion mixture. Add the broth, corn with its liquid, broccoli, salt and pepper. Stir well, heat to boiling. Reduce heat to low, cover and let simmer about 20 minutes.

In the meantime, make your biscuits.

To serve, spoon up some of the delectable vegetable mixture into a bowl, and top with a biscuit. Enjoy!

Emerald Isle Pot Pie

I don't think there is anything easier to throw together for supper when you use premade pie crusts. Add the ingredients and pop it in the oven and voila! Supper!

Emerald Isle Pot Pie

Premade frozen double crust
Any vegetables you like, chopped
Vegetable broth
Olive oil

Saute the chopped vegetables in the olive oil until softened. Add a little vegetable broth to moisten. Add sauteed vegetables to the pie crust and top with second pie crust. Poke a few holes with a fork on the top crust. Place pot pie on a cookie sheet, and bake at 375 for about 30-40 minutes until the crust is golden. Enjoy!

 The veggies I used were onion, cabbage, potatoes, green pepper, green onions, collards. Throw in some herbs like dill, thyme, sage or any you love. Season with salt and pepper to taste. This is one of the most versatile dishes you can ever make! I made mine for with lots of greens to celebrate my Irish heritage.