Chorizo, White Bean And Kale Pot Pie
Ingrediënten
- 12 oz bulk chorizo sausage
- 2 teaspoons vegetable oil
- 1 cup shredded carrot
- 1 medium onion chopped (½ cup)
- 2 cloves garlic finely chopped
- ¼ cup all-purpose flour
- 1 cup water
- ½ cup Alfredo pasta sauce
- ¼ teaspoon pepper
- 1 cup finely chopped fresh kale stems removed
- 2 cans 15 oz each cannellini beans, drained, rinsed
- 1 bag refrigerated mashed potatoes
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
Instructies
- Heat oven to 375°F.
- Spray 9- or 10-inch deep-dish pie plate or shallow 1½-quart casserole with cooking spray.
- In 12-inch nonstick skillet, cook sausage over medium-high heat, breaking up with spoon, until browned.
- Transfer sausage from skillet to paper towels to drain.
- Wipe skillet clean with paper towel.
- In same skillet, heat oil over medium heat.
- Add carrot and onion; cook and stir about Minutes or until softened.
- Add garlic; cook and stir 30 seconds longer.
- Sprinkle flour over mixture in skillet; stir in until moistened.
- Stir in water, Alfredo sauce and pepper.
- Cook over medium-high heat, stirring occasionally, until mixture boils and thickens.
- Stir in kale.
- Remove from heat; cover and let stand Minutes or until kale is softened.
- Stir in beans and cooked sausage.
- Pour into pie plate.
- Heat potatoes as directed on bag; stir until smooth.
- Spoon evenly over bean mixture.
- In small cup or bowl, stir together cheese and Italian seasoning.
- Sprinkle over potatoes; swirl lightly into potatoes with back of spoon while spreading potatoes evenly over filling.
- Bake 30 to 35 minutes or until filling is hot and bubbly and potatoes are just beginning to brown.
- Cool 5 to 10 minutes before serving.
Nutritional Information
Calories: 590 kcal
--------------------------------------------------------------------------------------------------
