What to do with leeks? Everything you’d do with onions, garlics, ramps, and so on. Leeks are milder than onions (and much milder than ramps), but they add a delicious flavor to any savory dish and can even stand out on their own. I love main dish pies, and this is one of my favorites. You can also make it using onions instead of leeks (or even ramps, if you’re crazy like me!).

How to make Sausage, Leek, and Potato Pie:

1 pound bulk sausage
2 cups roughly chopped leeks
2 cups diced potatoes
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 1/2 cups cheddar cheese
seasonings to taste (salt, pepper, garlic)
parsley
pastry for double-crust pie

Cook sausage; drain, leaving the fat in the pan.

Chop leeks and potatoes. (Save the leek root ends to plant! See how here.)

Add to pan with the fat.

Saute for several minutes on medium-high then cover the pot. Turn to Low and let simmer for about 20 minutes or until potatoes are tender. Remove leeks and potatoes from pan; drain.

Remove any remaining grease from the pan. Add butter and flour, stirring to make a roux. Gradually stir in milk.

Add cheese, stirring to melt. Add salt, pepper, and garlic powder to taste. Line a pie pan with pastry. Combine sausage, leeks, and potatoes; spoon into lined pie plate. Pour cheese sauce over meat and vegetables. Sprinkle parsley over the mixture.

Top with remaining pastry.

Bake at 350-degrees (on lower oven rack) for 40 minutes.

Did you notice that the pastry I’m using is a little bit different? I made it with the homemade all-purpose multi-grain flour mix that I’ve been experimenting with. When I’m finished testing, I’ll share! I’m loving it.

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