POTATO, LEEK, AND PEA POT PIE WITH SPINACH-ARUGULA SALAD
Pot pie doesn't have to feel heavy-this spring version features tender leeks, creamy new potatoes, and sweet peas in a light, lemony sauce. An herb-packed salad with peppery radish and crunchy almonds helps round out the meal.
Provided by Katherine Sacks
Categories 30 Days of Groceries Pot Pie Sausage Potato Bake Leek Pea Spinach Arugula Radish
Yield Serves 4
Number Of Ingredients 21
Steps:
- Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
- Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5-7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
- Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
- Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10-12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
- Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
- Bake pot pie until pastry is beginning to brown and underside is cooked, 23-25 minutes. Let cool 10 minutes before serving.
- Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
- Divide pot pie among plates and serve salad alongside.
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Mohammad Abbas
[email protected]This pot pie was delicious and easy to make. I will definitely be making it again.
Tim Tipton
[email protected]I loved this pot pie! It was creamy, flavorful, and the crust was perfectly flaky.
Lacee Stewart
[email protected]This is a great recipe! The pot pie was easy to make and turned out delicious. I will definitely be making this again.
Jeremy Moore
[email protected]Delicious! I made this pot pie for my family and they loved it. The filling was creamy and flavorful, and the crust was flaky and golden brown.
Ikram qureshi
[email protected]This pot pie was easy to make and turned out great! The filling was creamy and flavorful, and the crust was flaky and golden brown.
Aslam Safi
[email protected]I loved this pot pie! The filling was so creamy and flavorful, and the crust was perfectly flaky. I will definitely be making this again.
Uzi Noor
[email protected]This was a delicious and easy pot pie recipe. I used frozen peas and leeks, and it still turned out great. I will definitely be making this again.
Miem Eloff
[email protected]I'm not a big fan of pot pie, but this recipe changed my mind. The filling was so creamy and flavorful, and the crust was perfectly flaky. I'll definitely be making this again.
Hyunjins Smile
[email protected]This is my new favorite pot pie recipe! It's so easy to make and it always turns out delicious. I love that I can use frozen peas and leeks, which makes it a great weeknight meal.
Black Rose
[email protected]I made this pot pie for a dinner party and it was a huge success! Everyone loved it, and I got rave reviews. The recipe was easy to follow and the dish turned out perfectly.
Anita Anthony
[email protected]This potato leek and pea pot pie was a hit with my family! The filling was creamy and flavorful, and the crust was flaky and golden brown. I especially loved the addition of the spinach and arugula salad, which added a refreshing touch to the dish.