Potato, Leek, and Pea Pot Pie with Spinach-Rocket Salad

Ingredients for Potato, Leek, and Pea Pot Pie with Spinach-Rocket Salad

• 1 medium leek, white and light-green parts only, cut crosswise into 1/3" rounds

• 80ml (or more) olive oil, divided

• 450g sweet Italian sausage (about 4 links), cut into 1/4" coins

• 2 garlic cloves, thinly sliced

• 3 tablespoons plain flour

• 475ml leftover chicken stock or low-sodium chicken broth

• 2 medium carrots (about 160g ), peeled, cut into 1/4" coins

• 4 small new potatoes (about 140g ), cut into 1/2" cubes

• 170g frozen peas, thawed

• 1 tablespoon chopped dill

• 1/4 cup fresh lemon juice, divided

• 1 1/4 teaspoons kosher salt, divided

• 3/4 teaspoons freshly ground black pepper, divided

• 1 sheet frozen puff pastry, such as Dufour or Pepperidge Farm, thawed

• 1 large egg (optional)

• 5 cups baby spinach (about 110g )

• 4 cups baby rocket (about 90g )

• 3 radishes, thinly sliced

• 1/4 cup coriander, coarsely chopped

• 1/4 cup parsley, coarsely chopped

• 35g sliced almonds

Place rack in upper third of oven; preheat to 218°C. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.

Heat 1 tablespoon oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5–7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 tablespoons oil in pan.

Return pan to low heat and add flour, 1 tablespoon at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the colour of peanut butter, about 5 minutes.

Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10–12 minutes. Add reserved sausage and garlic, peas, dill, 2 tablespoons lemon juice, 3/4 teaspoons salt, and 1/2 teaspoons pepper and stir to combine.

Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 tablespoon water (if not using, substitute 1 tablespoon oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.

Bake pot pie until pastry is beginning to brown and underside is cooked, 23–25 minutes. Let cool 10 minutes before serving.

Meanwhile, whisk remaining 4 tablespoons oil, 2 tablespoons lemon juice, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Add spinach, rocket, radishes, coriander, parsley, and almonds and toss to combine.

Divide pot pie among plates and serve salad alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.