SAUSAGE & MUSHROOM PIE
Here’s an album I thought you might enjoy while cooking this recipe ?
I always try to keep 1 or 2 frozen pie crusts in the freezer, because they are so versatile and you can always turn anything into a tasty and easy dish! Sure, there are times when scratch-made pie crust is the clear choice – but I have become a believer in having a few convenience items around – it gives you so many more options that don’t take a lot of time. I’ve used this method to make sweet Berry Jam Hand Pies and even Leftover Lentil Hand Pies!
Gather your ingredients
I always recommend gathering and even measuring all of your ingredients before you start cooking! That way, you don’t have any surprises, and you know you are fully prepared. It’s no fun to cook under stress, so having everything within arm’s reach means I can enjoy some good music and a glass of wine instead of racing around!
The chopping for sausage & mushroom pie is minimal. The Onions, garlic, mushrooms and potatoes are the only things that need cutting up. If you wanted to save even more time, you could buy pre-chopped vegetables at your supermarket, and a bag of frozen potatoes would work just fine!
Start with sausage
Start by browning the sausage in a skillet over medium heat. Any sausage would work for this recipe – I used a spicy Italian sausage, but you can use a sweet sausage, chicken sausage – just about anything! You should not need any oil, but if there seems to be a lack of moisture, drizzle a little olive oil in the pan.
Once the sausage browns, use a slotted spoon to transfer it to a bowl but keep the drippings in the pan to cook the next ingredients!
Use the sausage drippings as the oil to cook the onions, potatoes, garlic, and mushrooms. Saute them on medium heat, stirring frequently, until the potatoes are just barely cooked through. Add this mixture to the bowl with the sausage.
Let things cool down for a few minutes before moving on to the nest steps. You’re going to add an egg to the mixture as a binder, but you don’t want to scramble the egg! After 5 minutes or so, things will cool sufficiently.
Once the mixture has cooled a bit, add the egg, the pepperoncini and the pepperoncini liquid. Stir everything to combine.
Putting it all together
Thaw the pie crust according to the package instructions. You want it rolled out, but you don’t want it sitting around at room temperature for too long. If you have it rolled out but you’re not ready for it yet, put the crust on a sheet pan in the fridge until you’re ready. Be sure to sprinkle a bit of flour on the pan first.
When you’re ready to assemble, set the first crust on one side of the sheet pan. You’re going to end up with two semicircular pies, so try to position the crust so that you won’t need to move it once it’s filled and sealed.
Spoon around 1 cup of filling onto the lower half of the circle, but leave an inch or so of the crust showing all around. This is the part that we will brush with eggwash and crimp together to seal the pie crust. Sprinkle the cheese over the filling, and then top with the marinara sauce. You can use your favorite storebought marinara, or try out my Simple
Seal it up
Crack an egg into a small bowl and use a fork to beat it gently. This will be the ‘glue’ to help seal our crust. Use a pastry brush or your fingers to brush a little eggwash along the bottom edge of the crust.
Fold the top of the crust down over the filling and press gently all around to seal the top and bottom crust. Use your fingers to pinch around the edge of the crust. (You can also use a fork to gently crimp the edges)
A final wash
Once your crust is crimped, your sausage & mushroom pie is ready for a final eggwash over the entire outside. This will help the crust come out shiny, flaky, and golden brown. Don’t forget to poke a vent hole or two in the top of the crust!
Do it again!
Repeat the process for the second sausage & mushroom pie. Slide the pan into the oven for 25-35 minutes, or until the crust is a nice golden brown and the bottom is cooked and not soft. If the tops are too dark but the bottoms aren’t cooked, cover the pies with foil to prevent the top from getting too much darker.Print
Mushroom & Sausage Pie
Hearty & delicious! This sausage & mushroom pie recipe comes together fast and could not be more simple! Marinara, cheese, and flaky crust!
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 8 Servings 1x
- 2 frozen pie crusts, thawed and rolled out flat
- ½ lb Italian sausage
- 1 cup sliced mushrooms
- ½ medium onion, chopped
- 2 small yukon gold potatoes (4 baby yukon gold), cut in 1/2 “ cubes
- 2 cloves garlic
- ½ cup sliced pepperoncini peppers
- 1 tablespoon liquid from pepperonicinis
- 1 egg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup marinara sauce
- 1 cup shredded mozzarella
- 1 egg for eggwash
- Preheat oven to 350
- Slice the mushrooms to ¼” slices
- Chop the onion & potato to ½ “ cubes
- Finely mince the garlic
- Place a heavy pot over medium heat. When hot, place the sausage in the pan and cook until browned, stirring frequently to break the pieces apart. When browned, use a slotted spoon to remove the sausage to a bowl & set aside.
- In the same pot, over medium heat, add the mushrooms, onions, potatoes & garlic. If necessary, add 1-2 teaspoons of oil to the pan. Cook, stirring frequently, until softened, 4-6 minutes.
- Add the potato mixture to the bowl of browned sausage. Mix together and allow to cool for 5-10 minutes
- Add the pepperoncinis, the liquid from the pepperoncinis, and the egg, stir to fully combine.
- Lay one of the crust rounds flat on a lined baking sheet (off to one side – you’re going to be adding a second pie), and scoop approximately 1 cup of the filling onto the bottom half of the crust, leaving 1” of crust exposed all around.
- Add ¼ cup marinara over the filling, and top with ½ cup mozzarella
- Brush the exposed crust edges with eggwash, and then fold the top half of the crust down, lining up the edges. Use a fork or your fingers to crimp all the way around the edges to seal the filling inside. Brush the entire outside of the pie with eggwash, and poke a small hole in the top crust to let steam escape.
- Repeat this process with the second pie crust. You will end up with 2 half-moon-shaped pies.
- Place in a 350-degree oven for 25-35 minutes, until the crust is a deep golden brown. Cool 10 minutes before serving.