This seems much more like a cold-weather meal, but we've had a few cool days over the last few weeks that made us hunker for some comfort food. This pie could be made with many combinations in the filling. I felt the filling needed a little extra bulk, so I threw in some leftover brown rice I had in the fridge. I think I could have just as easily sauteed some potatoes or winter squash. 1 double pie crust of choice.
1 lb bulk sausage, or sausage removed (this time I used lamb and rosemary sausage)
1/2 lb Asparagus, trimmed, but into 2 inch pieces and cooked to al dente.
1 small onion, diced, or the equivalent in diced scallions
1/2 C cooked rice or lightly cooked diced potatoes
2 eggs
For gravy
2 T all purpose flour
1/2 C milk
Salt and pepper to taste
Make pie crust, fit one half into pie dish, set aside. Preheat oven to 350. Cook asparagus and set aside. Cook sausage in cast iron skillet until browned, breaking apart with a spoon as you go. When browned, removed sausage with a slotted spoon and set aside to drain. Keep fat in skillet hot, add onions. When translucent add flour and whisk to make a roux. Add milk and continue to whisk until a think white gravy forms. Combine sausage, asparagus, 1 beaten egg and gravy and stir to combine. Pour into bottom of pie crust in pie dish. Top with other half of crust, seal edges, but slits in top and brush with second beaten egg. Bake for approximately 40 minutes until golden brown.
