Cook the Book – Pork Pot Pie

I first created this recipe at Jessica’s Bistro on one of those really cold winter days when everyone was moving from one indoor place to another in a rush to get back into warmth. Its’ perfect for what most of the country is experienceing right now. You can make this as one big dish or prepare in individual dishes to swank it up a bit.

Pork Pot Pie

2 tablespoons olive oil
1 pound pork stew meat
1 cup chopped fennel
2 large onions, chopped
2 large carrots, chopped
2 tablespoons chopped fresh sage (or 1 teaspoon dried)
2 tablespoons minced fresh rosemary (or 1 tablespoon dried)
2 tablespoons minced garlic
1 teaspoon salt
½ teaspoon fresh black pepper
½ cup all-purpose flour
2 tablespoons tomato paste
6 cups beef stock
1 sheet puff pastry
Oil as needed to brush on the pastry.

Heat the olive oil in a large pot over medium-high heat. Place the pork in the pot and cook until browned. Add the fennel, onions, carrots, garlic, herbs, salt and pepper and cook for another 10-15 minutes until the onions are translucent. Dust with the flour, stir, and add the tomato paste.  Stir frequently for about 2 minutes. Add the beef stock; cover, reduce heat and simmer for 1½ to 2 hours or until the meat is nearly done. Spoon the mixture into a 9 x 13-inch ovenproof ceramic dish. Rub the edge of the pan with water and cover it with the pastry dough.  Press down on the edges to seal the pastry to the edge of the pan and brush the pastry with oil. Bake at 350° for 45 minutes. Allow the pie to rest for 10 minutes before serving.

Serves 8

You can also use this recipe with chicken. If you do be sure to only simmer your ingredients for 45 mintues. Two years ago I did a segment on Chicken Pot Pie for our local NBC affiliate WCSH’s  “207” program. We found the link for you, if you’d like to see.

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