Colvard & Co. Brat Pot Pie
Savor the rich melody of Colvard & Co. Bratwurst and Red Bliss Potatoes in this savory pie creation!
This Bratwurst Pot Pie is a savory triumph that brings warmth and rich flavor to your restaurant’s table. Crafted for culinary excellence, it’s time to redefine comfort on your menu.
INGREDIENTS
- 1 Pack Colvard Bratwurst
- 2-3 Medium Sized Yellow Onions, Sliced
- 1 Small Leek, Sliced
- 2-3 Garlic Cloves, Minced
- 4-5 Red Bliss Potatoes
- 12 oz Can Beer
- 2 Cups Beef Broth
- 2-3 Bay Leaves
- 2 Pie Crusts
- 2 Tbsp. Flour
- 1 Egg
DIRECTIONS
- Preheat oven to 375°. Brown Colvard Bratwurst in a Dutch oven or a skillet with high sides over medium heat until golden brown on all sides.
- Add sliced onion, leeks, and minced garlic, stirring to incorporate and deglaze the pan. Continue stirring until the onions become translucent.
- Stir in the potatoes. Add beer and bay leaves, cooking until the liquid is reduced by half or enough to coat the bottom of the pan. Add beef broth and let it simmer.
- Roll out the bottom pie crust and place it in a pie dish with a 1/4″ overhang to seal the edges. Poke holes in the bottom crust with a fork and bake in the oven for 5-8 minutes.
- While the bottom crust bakes, roll out the top crust for later use.
- Remove the brats from the potato and onion mixture, letting them rest for 2 minutes. Discard the bay leaves.
- Take about 1/2 cup of liquid from the pan, mix it with 2 tablespoons of flour in a separate bowl, and whisk until fully incorporated. Add it back into the pan, stirring to combine.
- Cut the brats into 1/4″ thick slices and return them to the pan. Cook for an additional 2 minutes.
- Remove the pan from heat. Spoon the pie filling into the pre-baked crust and cover it with the reserved pie crust. Pinch together the edges, folding the bottom crust over the top.
- In a small bowl, beat one egg, brush it over the pie crust, and bake for 25-30 minutes or until the crust is golden brown.
Serves 4-6