Sweet Potato and Broccoli Rabe Pot pie
Here’s another dun dun dun…husband challenge…
I don’t like chicken pot pie at all, so when Adam (my husband) suggested it I was like mmmm..okkkkkkkkkk? So this is what I gave him!! This is what I would like in a pot pie, a biscuit topping and a savory yummy filling with no peas and carrots…sorry guys! You get some sweet from the potatoes, a slight bitterness from the B. Rabe, and some smoky brightness from the paprika. You could even add shredded chicken to this, or crisp up some pancetta to throw in there. And get your kids (or friends or family or yourself) involved in making the biscuits! This is great as a main dish, or as a side.
Servings: 6-8
Recipe by: Tierney Larson
The Filling:
2 Sweet potatoes peeled and cut into 1/2 inch cubes
1 Bunch of Broccoli Rabe rinsed, tough stems removed
1/4 tsp red pepper flakes
pinch of nutmeg
Kosher Salt & Black Pepper
Olive Oil
1 Yellow onion, chopped
1 clove of garlic, minced
1 tsp Paprika
2 tbl AP Flour
3 cups of low sodium chicken, beef or vegetable broth
1 tbl of tomato paste
The Biscuit topping
Adapted by Tierney Larson
Resource: Samin Nosrat Salt, Fat, Acid, Heat
3 1/2 cups (18 1/2 ounces) All Purpose flour
4 tsp baking powder
1 tsp kosher salt or 1/2 tsp fine sea salt
16 tbl (8 ounces) unsalted butter, cut into 1/2 inch cubes and chilled
1 cup of buttermilk, chilled
1 cup of heavy cream, chilled
3 ounces of Gouda or Mild Cheddar cheese, (or a mixture of both) grated
For the Filling:
Preheat the oven to 450F, toss the sweet potato cubes in 1 tbl of olive oil, kosher salt, pepper, red pepper flakes and a pinch of nutmeg. Spread out onto a baking sheet and roast in the oven for 20 minutes, giving them a shake half way through. Remove and set aside.
Meanwhile, bring 2 quarts of water and 1/4 cup of kosher salt to a boil in a large pot. Fill a medium bowl with some ice and water. Blanch the broccoli rabe in the boiling water for 30 seconds, drain and immediately place into the ice bath. Drain and pat off dry with paper towels. Cut the b.rabe into 1/2 inch pieces and toss with 1 tbl of olive oil. Roast for about 15 minutes until slightly starting to char. Remove and set aside.
In a medium sized sauce pan heat 3 tbl of olive oil over medium heat. Add the onion and a pinch of salt and sauté until soft and translucent, about 7 minutes. Add the garlic and paprika and cook for another minute. Lower the heat to medium low and add the 2 tbl of flour. Stir constantly for 1 minute to cook out the taste of the flour. Slowly stream in the broth while stirring and scraping the bottom of the pan. Add the tomato paste and stir until incorporated.
Raise the heat back to medium and simmer for about 10-12 minutes until the sauce starts to thicken. Taste and adjust seasoning using salt and pepper. (if you taste it and it just tastes like plain broth, add salt until you taste the paprika, and all the good stuff ;))
Turn off the heat and set aside while you prepare the biscuits.
The Biscuit topping:
Preheat the oven to 450F
Freeze your butter cubes, buttermilk and heavy cream for 15 minutes.
In a large bowl, add the flour, baking powder, and salt and whisk to combine.
Add half the butter and toss the cubes of butter in the flour until they are coated, then using a pastry cutter start cutting the butter into the flour while turning the bowl until the butter is smaller than a pea. By hand: flatten the cubes between your thumb and forefingers, using a crumbling motion with your fingers, work the butter into the flour until it is smaller than a pea. Add the other half of the butter and do the same but stop when the butter is the size of a large pea.
Make a well in the center of your mixture. Add the buttermilk and heavy cream and using a circular motion gently stir using a spatula until just incorporated (don’t over work it).
Pour the shaggy dough out onto a lightly floured surface and pat into roughly a 9x13 rectangle. Fold one side towards the center, then the other side (like a letter) and roll out again into a 9x13 rectangle. Repeat one more time, rolling it out to be 3/4 inch thick and about 9x13 again. Use a 2 1/2 inch round biscuit cutter and cut out 6 biscuits, roll the dough out again and cut out 2 more. You should be able to get 8 large biscuits.
In a 9x13 casserole dish, arrange the sweet potato and broccoli rabe. Top with the sauce. Then arrange the biscuits on top and top the biscuits with the shredded cheese. Bake for 17-20 minutes, or until the biscuits are golden on top and look flakey on the sides.
Serve!
