Ready In:

About an hour

Good For:


Pork Pie

  • 1 lb ground or cubed pork
  • 1 medium onion
  • 3 carrots
  • 2 celery sticks
  • ½ cup cherry or grape tomatoes
  • ½ c frozen corn (fresh if it’s available!)
  • ½ c frozen peas
  • 2 oz red wine
  • 2 tsp garlic granules, divided
  • 2 tsp fennel seeds
  • Salt & Pepper to taste
  • Butter for sauté
  • 6 medium potatoes, peeled and cubed
  • Cream and Butter for Garlic Mashed Potatoes
  • 1/2 lb grated mozzarella cheese (optional)

Step by Step Instructions

Step 1

Pre heat oven to 400°.

Peel potatoes, cut into large chunks, and boil until tender. While the potatoes are boiling, dice onion, carrots, and beet into small cubes. Sauté onions and carrots for 5 minutes in a heavy skillet, then add beets, tomatoes, and lamb/beef. Add salt, pepper, wine, and 1 tsp garlic powder and continue to sauté over medium heat.

Step 2

When potatoes are done, mash and whip them (hand mixer or stand mixer does a great job of whipping the potatoes) with butter, cream, remaining garlic powder. Add salt and pepper to taste. Whip until a creamy texture is achieved, then set aside.

Step 3

Transfer vegetables and meat into a baking dish (any ovenproof dish will do – I use a 9 x 9 pyrex pan) and spread garlic mashed potatoes evenly over top. Sprinkle with a little mozzarella (optional), place baking dish on a baking sheet (to avoid a mess in the bottom of the oven if the dish boils over) and pop it in the oven for 30 – 35 minutes, until the potatoes are golden brown.

Step 4

When the pie is done in the oven let it rest for 5 minutes before cutting into it, then cut, serve, and enjoy this delightful, comforting dinner!

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