I’ve been enjoying Karlynn’s series of spotlighting a pie a week, and was happy to see a savoury version in her most recent post. One of our favourite go-to recipes in our rotation is this chicken pot pie, but the truth is, Mack and I love most savoury concoctions. What’s not to love? With a bit of meat, some vegetables, and usually, some sort of starchy crust, a pie is the perfect comfort meal. We tried out two recipes in recent weeks with success.
Julie Van Rosendaal called this a cottage pie (instead of a shepherd’s pie) because she used ground beef instead of lamb, but whatever the name, it was easy and delicious.
It was easy to incorporate local ingredients into this recipe – we used Sunshine Organic beef, Peas on Earth carrots, Kuhlmann’s onions and potatoes, in addition to the grocery store frozen peas. We also
fattened up smoothed out the potatoes with some butter and cream – totally unnecessary, but worth the extra calories in our mind.
The recipe made a ton of leftovers to boot that reheated well – always a welcome bonus in our book!
Sausage, Cauliflower and Swiss Chard Potpie
This recipe caught my eye when I was flipping through the latest issue of Real Simple. The original recipe calls for kale, but the leafy greens were out at the grocery store, so we substituted swiss chard instead.
We cooked some Little Italy Foods Italian sausage with onions and the swiss chard, added some stock and flour, then combined it with chopped cauliflower. The mixture was poured into a dish then topped with puff pastry and baked.
Sausage, cauliflower and swiss chard potpie
The resulting dish was great – the cauliflower steamed up perfectly, and each bite contained a bit of sausage, chard, and gravy. Of course, the buttery crust didn’t hurt either!
We may be moving out of the season of savoury pies, but I think I’ll still be sneaking in a pie or two now and again, which will likely include both of these recipes.