Introduction: Pork and Cider Cottage Pie

This is my first entry into the Pi Day contest, and my very first Instructable!

A simple recipe, just perfect for autumn. The complimentary flavours of pork and apples makes for a delicious blend of savoury and sweet. It can be made as one large pie in a single dish, or in four ramekins as I have done.

Serves four.

Step 1: Ingredients

500 gm minced pork
1 white onion
1/2 cup of chopped mushrooms
1 Granny Smith apple (or similar cooking apple)
3 medium Lady Christl potatoes (or similar mashing potatoes)
200 ml apple cider (home made if you have it)
200 ml stock (vegetable or chicken)
1 tablespoon of chopped corriander
1 tablespoon of chopped chives
1 pinch of nutmeg
1 pinch of cinnamon
ground pepper and salt to taste
1 teaspoon of olive oil
2 tablespoons of plain flour
2 sheets of shortcrust pastry
2-3 tablespoons of milk
1 teaspoon of butter

Step 2: Pie Filling

Place the pork in a bowl, and pour over cider to marinate. Ideally the cider should cover the meat. Cover in cling wrap and leave to stand in refridgerator for about two hours.

Heat oil in a saucepan on a low setting, roughly chop the onion and mushrooms and add them to the oil. Stir until browned.

Drain the cider from the pork, into a glass or mug. Do not discard the cider, it will be used later! Add the pork to the saucepan and stir until browned.

Pour both the stock and the cider into the saucepan. Core, peel and dice the apple. Chop the corriander, then add them both to the saucepan and stir through.

Add the flour to thicken, and the cinnamon, nutmeg, salt and pepper. Heat for another half an hour or so, allowing most of the liquid to boil away.

Step 3: Potato Lid

While the pie filling is reducing, boil another pot of water for the potatoes. Peel and chop them into eighths, boil for twenty minutes.

Drain the water from the potatoes, then return them to their pot and start mashing. Add the butter and mash it through, then add the milk gradually as you continue to mash. Add salt and pepper to taste. The result should be a smooth, creamy constistency with no lumps.

Step 4: Assembly

Cut a sheet of pastry to size and use it to line your pie dish or ramekins. Trim the edges with a sharp knife if needed, then spoon in the filling. You can make your pastry from scratch if you prefer. Alternatively, if you are making individual servings in ramekins, you could omit the pastry altogether.

Cover with a generous layer of mash, trying to ensure there are no gaps around the edges.

Bake for about 30 minutes at 200 degrees Celcius (about 390 Fahrenheit) or until golden brown, and enjoy!

I like to sprinkle a small amount of chopped chives on top for garnish. This can be done just prior to serving, or before baking if prefered. The chives could also be mixed through the potatoes when mashing.

Step 5: Bonus! Variation

Another variation if you're not a fan of potato is to use a second sheet of pastry for the lid. I made a larger one that way, just remember to seal the edges with either your fingers or a fork, and to cut V-shaped holes in the top.

Comments

author
kathrynl (author)2011-03-14

Mmm, this looks delicious!

author
bwhelan1 (author)kathrynl2011-03-21

Cool.

author
Kozz (author)2011-03-13

If you're using lamb, I think that'd be a shepherd's pie. A cottage pie is usually beef. It's interesting, because usually I see restaurants advertising shepherd's pie, but it contains beef rather than lamb.

All this being said, "A rose by any other name would smell as sweet." This looks really, really good. I just ate a short time ago, but I'd give this a go. Looks simple and tasty!

author
ED-209 (author)Kozz2011-03-19

Thanks guys! :-)

Cottage pie and Shepherd's pie are really just different names for the same recipe, but I too have trouble reconciling the idea of a shepherd's pie made from something other than lamb or mutton. Perhaps this is a swineherd's pie? ;-)

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