German Pot Pie
Warm, hearty, and packed with rustic flavors, German Pot Pie is a comforting dish that combines tender chunks of pork shoulder with a medley of vegetables like carrots, potatoes, and celery, all enveloped in a rich, nutmeg-spiced gravy. Encased in a golden, flaky pie crust, this savory creation is baked to perfection, delivering a satisfying blend of textures and tastes in every bite. Ideal for family dinners or special gatherings, this recipe balances classic German flavors with a homestyle presentation. Serve it with a fresh salad or crusty bread to complete your meal. With a prep time of just 30 minutes, this pot pie is a must-try for fans of hearty casseroles and traditional comfort food.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1.5 lbs Boneless pork shoulder
- 2 tbsp Butter
- 1 large Onion
- 3 medium Carrots
- 2 medium Potatoes
- 2 pcs Celery stalks
- 2 tbsp All-purpose flour
- 3 cups Chicken or beef broth
- 0.25 tsp Ground nutmeg
- 0.5 tsp Ground black pepper
- 0.75 tsp Salt
- 2 pcs Bay leaves
- 2 tbsp Fresh parsley
- 1 pcs Egg yolk
- 1 tbsp Milk
- 2 pcs Pie crust dough
Instructions
Preheat your oven to 375°F (190°C).
Cut the pork shoulder into bite-sized cubes. Peel and dice the onion, carrots, potatoes, and celery into small chunks.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the pork cubes and cook until browned on all sides, about 5-7 minutes.
Stir in the diced onion and cook until it becomes translucent, about 3 minutes. Add the carrots, potatoes, and celery, and cook together for another 5 minutes.
Sprinkle the flour over the vegetables and pork. Stir well to coat everything evenly, cooking for 2 minutes to eliminate the raw flour taste.
Gradually pour in the broth, stirring constantly to break up lumps and create a smooth sauce. Bring the mixture to a simmer.
Add nutmeg, black pepper, salt, and bay leaves to the pot. Stir well, cover, and let simmer gently for 25-30 minutes, or until the vegetables are tender and the sauce is thickened. Stir occasionally to prevent sticking.
Remove the bay leaves and stir in the chopped parsley. Taste and adjust seasoning if necessary. Remove the pot from the heat and let it cool for 10 minutes.
Roll out one piece of the pie crust dough and fit it into a 9-inch deep-dish pie pan. Trim the edges as needed.
Pour the cooled pork and vegetable mixture into the prepared pie crust, smoothing it out into an even layer.
Roll out the second piece of pie dough and place it over the filling. Seal the edges of the top and bottom crusts together, crimping them decoratively. Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg yolk and milk. Brush the egg wash over the top crust to ensure a golden, shiny finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it rest for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.3 g | 361% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 6121 mg | 266% | |
| Total Carbohydrate | 317.1 g | 115% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 33.2 g | ||
| Protein | 192.7 g | 385% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 477 mg | 37% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5084 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
