Gia Russa Autumn Pot Pie with Roasted Vegetables
1 sweet potato, peeled and diced
2 red skin potatoes, diced
1 yellow onion, peeled and diced
Gia Russa extra-virgin olive oil
1 1/2 lbs. sliced bulk sweet Italian sausage
2 cups baby portabella mushrooms
1 cup soy beans, optional
1 (24 oz.) Mario Batalli Alla Vodka sauce
Salt and pepper to taste
2 sticks unsalted butter, cold and cut into slices
2 2/3 cups unbleached flour
1 tsp. salt
1 tsp. crushed rosemary
7 Tbsp. cold water

Preheat oven to 400º.

Place potatoes and onion on a cookie sheet. Lightly drizzle olive oil over vegetables. Sprinkle with salt and pepper. Roast in the oven until tender.

In a large skillet brown sausage, draining excess fat. Add mushrooms and soy beans. Cook for 5 minutes, until mushrooms become tender. In a large bowl, combine roasted vegetables and sausage mixture. Add Alla Vodka sauce and stir to blend. Pour mixture in an oven safe casserole dish.

Place butter, flour, salt and rosemary into a large bowl. Hand blend butter into flour until mixture appears grainy. Add cold water and blend with hands till a ball is formed. Use extra flour to roll out dough. Roll out slightly larger to accommodate the shape of your baking dish. Place crust on top of mixture tucking in sides. Pierce top of crust a few times to make steam holes. Place dish on a baking sheet and bake for 45 to 60 minutes, until crust is golden brown. Remove from oven and let rest for 15 minutes.

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