Pork and Mushroom Pie is packed with rich, earthy flavors that fill body and soul with warmth and pleasure. Utterly delicious.
Pork and Mushroom Pie
The spices used in this recipe are gentle.
Author: Epicurus.com Kitchens
Recipe type: Main Course
Serves: 1 pie
- 25g (1 ounce) butter
- 2 onions, chopped
- salt and freshly ground pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 680g (1 1/2 pounds) pork (shoulder or leg, fat removed), cut into 3/4-inch cubes
- 250ml (9 fluid ounces) chicken Stock
- 1 Tablespoon extra virgin olive oil
- 300g (11 ounces) button mushrooms sliced, left whole or quartered
- 250ml (9 fluid ounces) single or light cream
- 1 Tablespoon fresh parsley, chopped
FOR THE ROUX
- 25g (1 ounce) butter
- 20g (3/4 ounce) plain flour (all purpose)
FOR THE TOPPING:
- 300g (11 ounces) puff or shortcrust (flaky) pastry, rolled 5mm (1/4-inch) thick
- 1 egg, beaten OR Creamy Mashed Potato
- Preheat the oven to 160°C/325°F/Gas
- To make the filling, melt the butter in a medium-size flame proof casserole dish, add the onions and season with salt and pepper. Cover and sweat over low heat for 5 minutes. Turn up the heat and add the cumin, coriander and pork. Toss for a few minutes until the pork changes color, then add the stock. Cover and bake in the oven for 45 to 60 minutes, until the pork is tender.
- While the pork is cooking, heat the olive oil in a pan over high heat and toss in the mushrooms. Cook for a few minutes until they are pale golden. Add to the pork after it has baked for 30 minutes. When the pork is tender, remove the pork and mushrooms from their cooking liquid and set aside in a dish in a warm place. Add the cream to the juices in the casserole dish and boil with the lid off for a few minutes until the flavor intensifies.
- To thicken the sauce, first make the roux. Melt the butter in a medium-size saucepan over medium heat. Add the flour, stirring, and allow it to cook for 2 minutes then remove from the heat. Slowly stir the roux into the boiling cooking liquid. Add the chopped parsley and return the pork and mushrooms. Season to taste and spoon into individual gratin dishes or a large pie dish.
- For a pastry topping, preheat the oven to 230°C/450°F/Gas Mark 8.
- For a mashed potato topping, preheat it to 180°C/350°F/Gas
- For a pastry top, cut the pastry to the same size as the top of the pie dish and arrange over the filling. Make a hole in the center for steam to escape. Brush with the beaten egg to glaze.
- Bake for 10 minutes, then turn down the oven temperature to 190°C/375°F/Gas Mark 5 and bake for about 20 minutes, until the pastry is golden brown.
- For a mashed potato top, arrange the mashed potato on top of the filling and lightly score the surface. Bake for 30 to 40 minutes, until golden brown on top and bubbling hot.