Tried 'n' True: Use leftover mashed potatoes in Sausage and Potato Pie

By Jackie Lindley
Special to the Tribune-Star

February 08, 2008 07:25 pm

— Winona Burnam gave this recipe to me years ago. I made it a lot when my boys were little.
It’s one way to use leftover mashed potatoes; or you can make this up fresh.
This is so much fun to make with your younger kids or grandkids. Let them make the crust.
Thanks, Winona.
Savory Sausage and Potato Pie
Crust:
1-1/2 pounds potatoes (five medium)
1 teaspoon salt
1 egg, beaten
1/2 cup onion, chopped
1/2 cup corn flakes crumbs
2 teaspoon parsley flakes
• Cook potatoes in boiling salted water until tender, drain and mash.
• Stir in egg and blend well.
• Add onion, corn flakes and parsley.
• Spread evenly in greased 10-inch pie pan.
Filling:
1 pound sausage
1/2 cup green pepper strips
2 tablespoon cornstarch
1 10-1/2-ounce can mushroom gravy
1 12-ounce can Mexican corn (drained)
1 cup cheese (shredded)
• Brown sausage and drain, pour off all fat except 1 tablespoon.
• Add green peppers, sautι for five minutes.
• Stir in sausage and add cornstarch.
• Add gravy and corn.
• Blend and heat.
• Turn filling into potato shell.
• Sprinkle with cheese.
• Bake at 400 degrees for 25 minutes or golden brown.