Bratwurst, Beer & Cheddar Pretzel Pot Pie
Celebrate Oktoberfest with these German inspired Bratwurst, Beer & Cheddar Pretzel Pot Pie. Beer cheddar bratwurst filling topped with homemade pretzels.
Ingredients
- 1 tablespoon olive oil
- 3 bratwurst sausages
- 4 slices bacon chopped
- 1 large yellow onion diced
- 3 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 pound crimini mushrooms sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed dried red pepper
- 2 teaspoons chopped fresh thyme
- 1/4 cup all-purpose flour
- 1 tablespoon grainy mustard
- 1 cup beef or chicken stock
- 1 12-ounce bottle beer (Oktoberfest beer would be great!)
- 6 to 8 small red potatoes diced
- 3/4 cup half and half
- 2 cups shredded sharp cheddar cheese
- Homemade Pretzels recipe follows or Store-bought pie crust
- 1 large egg
- 1/4 cup pretzel salt or sesame seeds
Instructions
- Set a heavy-bottomed pot over medium-high heat with the oil. Once hot, cook the sausages until browned on all sides, about 6 to 8 minutes in total. Don't worry about cooking them all the way, because it'll continue to cook later on. Remove from the pot and let cool on a cutting board. Slice into thin rounds and set aside.
- Add the chopped bacon and cook until crispy, about 6 minutes. Using a slotted spoon, transfer the bacon onto a paper towel lined plate. Set aside.Pour out most of the bacon grease, leaving about 1 to 2 tablespoons in the pot. Add the onions, garlic, carrots and celery and cook until soft and translucent, about 5 minutes. Stir in the mushrooms and cook until browned, about 5 minutes. Season with the salt, pepper, crushed red pepper flakes and thyme. Add the potatoes.
- Sprinkle the flour over the veggies and cook for about a minute. Then stir in the sliced sausage, dijon mustard, beef stock and beer. Cook until the potatoes are almost fork tender and the sauce has reduced and thickened, about 15 minutes. Stir in the half and half and shredded cheese until melted through. Taste and adjust seasonings accordingly, adding more salt and pepper as needed. Lastly add the bacon back into the pot.
- Preheat oven to 375 degrees F. Divide the filling among 4 to 6 individual ramekins or into a 9 by 13-inch baking dish. Top each with a pretzel (or line the pretzels onto the large baking dish). Brush them with egg wash (egg whisked with a splash of water) and sprinkle with pretzel salt.
- Bake until golden brown, about 15 to 20 minutes. Remove from the oven and let cool slightly before serving/eating.