Sausage, Kale & Potato Pie

I teased this guy a little bit last week during my Kitchen 101 post, but I promise it was worth the wait to get this recipe. This pie. Oh my gosh, this pie! It’s so hearty and filling and crazy flavorful considering the low number of ingredients.

I absolutely adore savory pies (this chicken tamale pie is one of my favorites and I have a spaghetti pie recipe that’ll knock your socks off). I think savory pies are appealing because they are so unexpected. Obviously, when you say the word “pie” people automatically jump to the sweet variety, but there is something so pleasantly weird about a savory pie. It’s like when you open the mailbox and expect nothing but bills, but you get a nice hand-written note from a friend. Happy surprises are the best! And in my world, the happiest of surprises are made up of potatoes covered in melted cheese.

This recipe is a direct rip-off of my Zuppa Toscana recipe. Which an oldie, but a goodie that you should definitely try. The combo of Italian sausage, kale and potato is a classic that you can never go wrong with. There is something so nice about the combination of the textures and flavors. The potatoes are so smooth and earthy. The kale is chewy, bright and clean. And the sausage is spicy, robust and super tasty!

Now that I’ve made my first potato pie, I have tons of idea for other ones. Like a smoked salmon, dill and fresh asparagus one when our asparagus plants start producing next March. Or maybe even a loaded potato version with lots of bacon, cheddar cheese, chives and sour cream. Yum!

Sausage, Kale, and Mashed Potato Pie

Sausage, Kale, and Mashed Potato Pie

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

The combo of Italian sausage, kale and potato in this savory pie is a classic that you can never go wrong with.

Inspired by: Clean Eating Magazine


  • 1 prepared pie crust
  • 1 1/2 pounds of red or gold potatoes, washed and quartered
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large onion, diced
  • 1 pound Italian sausage (mild or hot, whatever makes you happy)
  • 1/2 cup chicken or veggie broth
  • 2 cups kale, stems removed and torn into bite-sized pieces
  • 1 egg, beaten
  • 1/2 cup milk
  • Salt and pepper, to taste
  • 1/2 cup shredded Swiss cheese


  1. Preheat oven to 350°.
  2. In a large stock pot, add potatoes and cover with cold water. Bring to a boil over high heat and boil until potatoes are fork tender. Remove from heat, drain and mash until potatoes are mostly smooth. Set aside.
  3. In a dutch oven or heavy-bottomed pot with a tight-fitting lid, heat olive oil over medium-high heat. Add in garlic and onion and cook until tender, about 5 minutes. Add in Italian sausage and cook until sausage is browned and cooked through. Add in broth to deglaze pan (add broth, then scrape bottom of pan to remove yummy bits of brown). Then add in kale, cover and let kale cook until wilted—about 5 minutes. Remove from heat.
  4. In a large bowl, stir together mashed potatoes, egg, milk, salt and pepper. Gently fold in kale and sausage mixture to the mashed potato mixture.
  5. Spoon mixture into prepared pie crust. Top with swiss cheese. Bake in preheated oven for 40-45 minutes or until the crust is browned and the cheese is melty and bubbly.
Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 455Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 72mgSodium: 638mgCarbohydrates: 32gFiber: 3gSugar: 5gProtein: 21g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.


Do you like savory pies? Do you have a favorite recipe for one?

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  1. This sounds lovely and indulgent and delicious! Any thoughts on an alternate to the swiss? I don’t like swiss (but like most other cheeses!). Maybe parmesan? Thoughts? Thanks! ox

  2. In my extreme lameness, I won’t make my own pie crust (I know, I know) so do you have any recommendations for using a frozen pie crust? Should I let it thaw or par bake it? Thanks!

  3. Yum! I love that soup of yours, so this will definitely make an appearance or two (or four) this season! I don’t like sweet pies actually, but I think savory would make more sense to my taste buds.
    Also, now that it is fall, I am super excited to try a chicken pot pie recipe by Anne Burrell. I made it for Father’s Day and totally messed up on the gravy, but it was delicious anyway, despite the runny-ness. She puts CREAM CHEESE in the pie crust. How did I not think of that??
    Thanks for the recipe Cassie!