Veggie pot pie

enough of your favorite pie crust recipe to cover the tops of two 9" pies
5 red potatoes, quartered
3 veggie sausages, sliced
3 T flour
3 T butter
2 c broth

1 onion, chopped
1 leek, sliced
4 cloves garlic, minced
2 carrots, peeled, quartered lengthwise, then sliced crosswise
4 large crimini, minced
1/2 bunch kale, chopped
1 apple, peeled and grated
1 t each or to taste: salt, pepper, sage, marjoram

Preheat oven to 425F (or the temperature recommended by your crust recipe) and grease two 9" pie pans. Take care of some preliminaries: make the pie crust, boil the potatoes until tender but not disintegrating, brown the sausage, and make the gravy by cooking together the flour, butter, and broth. Cube the potatoes when they're done.

In a large pot, saute onion, leek, and garlic in some oil. Add carrot, mushrooms, and kale, and cook until tender. Stir in the potatoes, sausage, apple, spices, and gravy. Divide between your pie pans and cover with crust. Bake until the crust is browned (maybe half an hour? no idea how long this actually took). Let cool for a couple minutes, and serve six folks with a side dish.