Potato and Pork Pie
Warm, hearty, and irresistibly comforting, this Potato and Pork Pie combines tender ground pork and a medley of finely chopped vegetables, all simmered in a rich thyme-infused gravy. Topped with a layer of creamy mashed potatoes and encased in a buttery shortcrust pastry, this savory pie is baked to golden perfection for a truly satisfying meal. Perfect for weeknight dinners or cozy gatherings, this easy-to-follow recipe balances rustic flavors with a beautiful presentation. With only 30 minutes of prep time and a short list of pantry staples like onions, carrots, and garlic, this dish is both approachable and crowd-pleasing. Whether served fresh out of the oven or as delicious leftovers, this classic pork and potato pie is sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 600 grams Potatoes
- 50 grams Butter
- 100 milliliters Milk
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, finely diced
- 1 tablespoon Flour
- 120 milliliters Chicken or vegetable stock
- 1 teaspoon Thyme, fresh or dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Shortcrust pastry (store-bought or homemade)
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 200°C (400°F) and grease a 9-inch pie dish or round baking dish.
Peel and chop the potatoes into small chunks. Boil them in salted water for 10-15 minutes or until fork-tender.
While the potatoes are boiling, heat a large skillet over medium heat and cook the ground pork until browned and fully cooked, about 6-8 minutes. Remove pork from the skillet and set aside.
In the same skillet, add the chopped onion and diced carrot, cooking for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Sprinkle the flour over the vegetables in the skillet and stir well. Gradually add the chicken or vegetable stock, stirring continuously to create a thickened mixture.
Return the cooked pork to the skillet and mix in the thyme, salt, and black pepper. Let it simmer for 2-3 minutes, then remove from heat to cool slightly.
Drain the potatoes and mash them with butter and milk until creamy and smooth. Season with a pinch of salt to taste.
Roll out the shortcrust pastry and fit it into the pie dish, trimming any excess edges. Prick the base with a fork to prevent puffing.
Add the pork and vegetable mixture evenly over the pastry base, followed by a smooth layer of mashed potatoes.
Brush the mashed potato topping lightly with beaten egg to help it brown in the oven.
Bake the pie in the preheated oven for 20-25 minutes or until the edges of the crust are golden brown and the potato topping is beautifully golden.
Remove from the oven and let the pie rest for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 4331 mg | 188% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 26.7 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 518 mg | 40% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4030 mg | 86% | |
*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.
