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Chorizo, White Bean and Kale Pot Pie
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Prep Time:
30 minutes
Total Time:
15 hours
Ingredients:
  • 12 oz bulk chorizo sausage
  • 2 teaspoons vegetable oil
  • 1 cup shredded carrot
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1/4 cup all-purpose flour
  • 1 cup water
  • 1/2 cup Alfredo pasta sauce
  • 1/4 teaspoon pepper
  • 1 cup finely chopped fresh kale (stems removed)
  • 2 cans (15 oz each) cannellini beans, drained, rinsed
  • 1 bag (24 oz) refrigerated mashed potatoes
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
Instructions:
  • Preheat the oven to 375°F and generously spray a 9- or 10-inch deep-dish pie plate or shallow 1 1/2-quart casserole with cooking spray.
  • Cook sausage in a 12-inch nonstick skillet over medium-high heat, breaking it up with a spoon, until browned. Transfer the cooked sausage to paper towels to drain. Using the same skillet, wipe it clean with a paper towel. Heat oil over medium heat in the skillet and then add carrot and onion; cook and stir for about 3 minutes until softened. Finally, add garlic and cook for an additional 30 seconds.
  • Sprinkle flour over skillet mixture and stir until well combined. Add water, Alfredo sauce, and pepper. Cook over medium-high heat until mixture boils and thickens, stirring occasionally. Mix in kale and let sit until softened. Stir in beans and cooked sausage before pouring into pie plate.
  • Prepare the potatoes according to the package instructions and mix until smooth. Spread the potatoes evenly over the bean mixture. In a small cup or bowl, combine the cheese and Italian seasoning. Sprinkle this mixture over the potatoes and gently swirl it in with the back of a spoon as you spread the potatoes evenly over the filling.
  • Bake for 30 to 35 minutes until the filling is hot and bubbly and the potatoes start to brown. Allow to cool for 5 to 10 minutes before serving.

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