Idaho Potato, Caramelized Leeks and Sausage Pie
A hearty comfort food pie featuring creamy mashed Idaho potatoes as the base, topped with sweet caramelized leeks and savory Italian sausage. The potato filling is made silky smooth using a ricer and can be prepared ahead for easy entertaining. Perfect for a satisfying dinner or weekend brunch when you want something rustic yet refined. The leeks caramelize in the sausage drippings for extra depth of flavor, while the gluten-free crust makes it accessible for those avoiding wheat.
Ingredients
- 1 5-pound bag organic Idaho potatoes, peeled and sliced
- 4 tablespoons Earth Balance dairy and soy free butter, or dairy butter(optional)
- ½ cup non-dairy milk, such as almond milk or dairy milkregular milk1:1none
if not avoiding dairy
- 1 teaspoon Celtic sea salt or kosher salt
- 1 leek, sliced
- 2 large links sweet Italian sausage or sage breakfast sausage, diced
- 1 gluten free pie crust
Instructions
- 1
Bake pie crust first if making homemade
- 2
Peel and slice potatoes into same-size pieces
- 3
Place potatoes in large pot of cold salted water and bring to boil
- 4
Boil potatoes until soft, about 15-25 minutes
- 5
Drain potatoes and return pot to stove with heat off
- 6
Add milk and butter to pot to warm and melt
- 7
Press potatoes through ricer into pot or mash with masher
- 8
Taste and adjust salt, milk and butter as needed
- 9
Fill pie crust with potato mixture almost to top, leaving crust visible
- 10
Preheat oven to 350 degrees F if serving immediately
- 11
Dice sausage links and cook in preheated skillet on medium high heat
- 12
Let sausage rest to release flavoring, then brown on all sides
- 13
Remove sausage from pan but leave oil
- 14
Trim and slice leeks, rinse thoroughly in colander to remove dirt
- 15
Cook leeks in same skillet to absorb sausage flavor and caramelize
- 16
Sprinkle leeks over pie followed by sausage
- 17
Bake at 350 degrees F for 10-12 minutes
- 18
Slice into 16 pieces and serve with side salad
Tips
Use a potato ricer for the creamiest texture - a masher works but creates a more rustic result with some lumps.
Save extra mashed potatoes that don't fit in the pie for dinner or fry them into potato patties for lunch the next day.
Let sausage rest in the pan initially to release maximum flavor before moving it around to brown evenly.
Good to Know
Refrigerate covered for up to 3 days. Reheat individual slices in 350°F oven for 10-15 minutes.
Can assemble pie with potato base up to 1 day ahead. Cover and refrigerate, then add toppings and bake when ready to serve.
Serve warm with a fresh green salad or roasted vegetables.
Common Mistakes
Don't skip rinsing leeks thoroughly to avoid gritty texture from trapped dirt and sand.
Let sausage rest in pan initially to prevent sticking and maximize flavor release.
Substitutions
Vegan Options
General Alternatives
if not avoiding dairy
if not avoiding dairy
FAQ
Can I make this vegetarian?
Yes, substitute diced mushrooms for the sausage. Sauté them until golden and caramelized for best flavor.
How long will this keep in the refrigerator?
The assembled pie will keep covered in the refrigerator for up to 3 days. Reheat slices in a 350°F oven.
Can I use regular flour pie crust instead?
Absolutely. Any pre-made or homemade pie crust will work perfectly for this recipe.