Best 3 Sausage And Potato Pie Recipes

SAUSAGE, APPLE, AND ONION MASHED POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Boil the potatoes in salted water until fork tender.
• Heat the oil in a skillet and saute the garlic, onion, and apple until slightly carmelized and the apple is starting to soften.
• Keep the potatoes warm if they are cooked.
• Put the onion mixture in a medium bowl and keep warm. Add additional oil to the pan if needed and slightly brown the sausage.
• Mix the sausage with the onion mixture and the celery salt, thyme, pepper, salt, and wine/cider.
• Put the sausage mixture into a pie plate.
• Mash the potatoes with the butter, milk, sour cream, salt, and parsley.
• Top the pie with the mashed potatoes and seal the edges with the potatoes. Spray lightly with the cooking spray, if you want.
• Bake for 45 minutes or until the potatoes are starting to brown.
• Let cool for 5-10 minutes before serving.

SAUSAGE AND POTATO PIE

Steps:

• Combine sausage, 1/2 cup mozzarella cheese, 1/4 cup onion, bread crumbs and water. Press onto the bottom and up the sides of an ungreased 9-in. pie pan, forming a rim along edge of pan. Bake at 375° for 20 minutes or until juices run clear; drain. Meanwhile, in a skillet, cook bacon until crisp; remove to paper towels to drain. Reserve 1 tablespoon of drippings. Add potato; cook over medium-high heat for 10 minutes or until browned, stirring occasionally. Add green pepper and the remaining onion. Reduce heat to medium; cook for 5 minutes or until vegetables are tender, stirring occasionally. In bowl, whisk together eggs, milk, salt and pepper; stir in cheddar cheese. Add to skillet; reduce heat and cook for 2-3 minutes or until eggs are slightly moist. Spoon into sausage shell. Sprinkle with remaining mozzarella; crumble bacon over top. Return to the oven for 5 minutes or until cheese melts.

SAUSAGE AND POTATO PIE

Steps:

• Preheat oven to 425°.
• Heat 1 tablespoon of the oil in a 12-inch skillet over moderately high heat for 1 minute.
• Add the red pepper and zucchini and sauté, stirring occasionally until soft, about 5 minutes.
• Stir in the garlic, black pepper and basil, and sauté 2 minutes longer.
• Add the sausage, breaking up any clumps, and sauté until no longer pink but not quite cooked through, about 5 minutes. Remove from heat.
• Toss the potatoes with the remaining 1 tablespoon oil.
• Spread 1/4 of the potatoes, overlapping slightly, over the bottom of a lightly greased 10-inch pie pan or a 13" x 9" x 2" baking dish.
• Spread 1/3 of the skillet mixture on top, followed by 1/3 each of the Parmesan and mozzarella cheeses. Press each layer down with your hands.
• Repeat the layers twice, finishing with a top layer of potatoes.
• Cover the pie with foil, set in the lower third of the oven, and bake for 40 minutes.
• Remove the foil and bake until the potatoes are crisp and cooked through, 5 to 10 minutes more.
• Remove the pie from oven and let stand for 10 minutes at room temperature. Carefully pour off any fat, then cut the pie into wedges. Serves 6.