Breakfast Pot Pie

Ingredients:

8 oz Breakfast Sausage
1 oz Canola Oil
4 oz carrots, diced
4 oz celery, diced
2-1/2 oz butter
1 T rosemary, chopped
3 oz flour
6 cups whole milk
2 oz grated parmesan cheese
1/2 t crushed red pepper flakes
2 t salt
1/2 t black pepper
2 T corn starch
2 T water
1 sheet puff pastry
1 egg
dash of paprika

Directions:

Cook the sausage over medium heat until rendered, using the back of a kitchen spoon making ½-inch crumbles.

Add the canola oil, butter and all vegetables to the sausage and continue cooking for 10 minutes.
Add the chopped rosemary and slowly sprinkle the flour into the mixture to ensure it is well incorporated.
Add the milk and bring to a simmer while whisking continuously.
Add cheese, pepper flakes, salt and pepper.
Lower the heat and simmer approximately 20-30 minutes or until the flour cooks out.
Mix together the water and corn starch until well combined.
Whisk corn starch mixture into the gravy and pull off of the heat once the gravy has thickened. Set aside.
Follow baking instructions for puff pastry.
Cook egg to your liking.
Pour about one cup of gravy over cooked puff pastry, top with egg and sprinkle of paprika.

note: recipe is from Snooze. Because it calls for one egg the serving size says one (1) however it also calls for 6 cups of milk. Once I make this and determine how many servings of gravy I get I will revise the egg and puff pastry quantity to match.