Leave a Reply
Want to join the discussion?Feel free to contribute!
Ghee Mashed Potatoes
Andouille Sausage Pot Pie
| By : |
A homemade pot pie bubbling away in the oven for an hour is well and good, but I love this shortcut: make a quick filling in the Instant Pot and a quick pastry in the oven and join them in holy matrimony at the end. Andouille sausage adds tons of smoky flavor, and store-bought puff pastry makes a super flaky topping with very little effort.
| Prep Time | 40 minutes |
| Cook Time | 42 minutes |
| Servings |
4 servings
|
Ingredients
- 1 sheet frozen puff pastry
- 1 tbsp +1-2 tsp canola or grapeseed oil
- 12 ounces andouille sausage cut into
1/2-inch slices and then halved - 1/2 onion diced
- 2 shallots diced
- 2 carrots diced (about
1 1/2 cups ) - 3 cloves garlic minced
- 1 pound white or red potatoes cut into
3/4-inch cubes (about3 1/2 cups ) - 1 1/2 cups chicken broth
- Salt and pepper
- 1 tbsp butter slightly softened
- 2 tbsp all-purpose flour
Ingredients
|
Instructions
- SET the puff pastry out on the counter to thaw for 30 minutes.
- PREHEAT your oven to
400 degrees . - TURN on the Sauté function. Once hot, add
1 tablespoon oil followed by the sausage. Cook, stirring once or twice, for about 2 minutes, or until browned on at least one side. - REMOVE the sausage and set aside. Add
2 teaspoons oil as needed. Add the onion and shallots and sauté for 2 minutes, scraping the bottom of the pot. Add the carrots and garlic and sauté for 1 minute more. Turn off the Sauté function. Add the potatoes, browned sausage, and broth. Season with salt and pepper and secure the lid. - COOK at high pressure for 7 minutes and use a natural release for 10 minutes followed by a quick release.
- MEANWHILE, once the oven has preheated and the puff pastry is thawed, cut the sheet into four rectangles. Space 1 inch apart on a baking sheet. Bake for 10 to 20 minutes, following package directions, until nicely browned and flaky.
- ONCE the pressure has released, turn on the Sauté function. Carefully remove and dispose of
1/2 cup of the broth, avoiding the onions when possible. Create a paste out of the butter and the flour and add to the pot. Stir and cook for about 3 minutes, until the mixture begins to thicken up. Taste for seasoning. Turn off the Sauté function and let cool for 5 to 10 minutes. - ADD the pot pie mixture to 4 bowls or soup plates and serve topped with the baked puff pastry.
- P.S. Swap out some of the potatoes for parsnips or butternut squash, or add a big handful of frozen peas at the end.
Laurel Randolph has been a cook since she was old enough to properly hold a whisk and a writer for close to ten years. She is the bestselling author of The Instant Pot ® Electric Pressure Cooker Cookbook. She has written for numerous publications including Serious Eats, Paste Magazine, Van Winkle’s, Table Matters, and PaulaDeen.com. Visit her at www.laurelrandloph.com.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
This was a little more time consuming than i typically like, but ot tasted phenominal! Worth it for sure.
Amazing!!!
Taste is excellent, but prefer it without the pastry
Amazing!!
My husband and I loved this! Easy to make! You don’t need the puff pastry but i broke mine up in the bowl and it did add a “little something”. Definitely will be making again!
Best dish I’ve made yet! Great flavor! Once prep work is done, it’s easy. Second time around I used more carrots and potatoes and didn’t cut as small. First time the carrots basically dissolved and potatoes were softer than I desired. Despite my preference the family loved this dish.
Hearty and warming, this dish was the perfect thing for a winter night. I used mild Italian Sausage because I had it on hand, and it worked perfectly.
My wife and I liked it. Next time like another said we will be using more carrots and potatoes. Also we are going to make it with chicken instead of the sausage. Maybe even use more peas.
Just made this. I added creole seasoning so it had a subtle hint of heat. However, the recipe has you cutting up the sausages and vegetables into small pieces. If you do that, the sausages shrink and the carrots turn to mush. I will make this again, just cutting things in larger pieces.
Followed other’s suggestion and did not cut carrots and potatoes very small. Flavor was good however it was a little too mushy for my taste. Will make again and add milk to thin it a bit. Maybe some small veggies at the end to give it a little crunch and break up the mushy texture.
Absolutely delicious! Definitely chop the carrots and potatoes bigger, and I used 3 tsps of Cornstarch to thicken it. I also added some peas.
Don’t know why this was described as “medium” difficulty. Was easy, …and delicious.
Our favorite! So GOOD
Made this for Date Night! It was very easy and SUPER yummy!
Great flavor, but a little fatty and heavy for my taste. The use of the puff pastry on top was genius. However, next time I make a pot pie I think it will be chicken or beef