Pork Shank and Vegetable Pot Pie
An easy-to-make pot pie filled with tender pork shank meat and veggies.
- Makes : 6 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 2:0 hours
oil for frying
1 large onion, diced
3 garlic cloves, finely chopped
3 Tbsp (45 ml) dried Italian Herb mix
1 litre chicken stock
1 Tbsp (15 ml) English Mustard
300 g baby potatoes, halved
300 g baby carrots, diced or cut into rounds (fresh or frozen)
300 g frozen peas
3 Tbsp (45 ml) cornflour
1 roll of puff pastry, room temperature
Using a sharp knife, slice through the skin in 4 places on each slice of pork shank. This stops the shank skin from curling when browning the meat in a pan. Season generously with salt and pepper and drizzle with oil.
Place a large heavy-based saucepan or pot over medium-high heat and sear each side of the shanks in batches so that you don’t crowd the pan. Brown the meat to caramelise the exterior and create flavour. Remove and set the meat aside.
Preheat the oven to 160 ºC.
Reduce the heat to medium; add 2 tablespoons of oil to the same saucepan and add the onions. Fry for a few minutes until they begin to turn translucent. Use a spatula or a wooden spoon to scrape up any brown bits on the pot left from the meat. Add the garlic and fry for another minute until fragrant.
Turn the heat to low and layer the meat back into the pot. Stir the mustard into the stock to dissolve and then add this, along with the dried herbs, to the pot. Bring to a boil then put the lid on the pop it in the oven.
At the 1 hour mark, check the meat for doneness. It must be soft but not falling apart. If it needs more time then give it another 15-30 minutes and then check again. When the bones can be pulled from the meat with little resistance it’s done.
Assembling the Pie
Remove the meat from the pot and place onto a chopping board. Remove the bones and chop the meat into chunks. Get as much meat off the bones as possible, then add all the meat back to the pot and add the vegetables. Put the lid back on and simmer for 15 minutes.
Make a slurry by adding a splash of cold water to the cornflour. Scoop a cup of the cooking liquid out of the pot and add the cornflour to this and mix to temper. Add this mixture back to the pot and stir gently to incorporate and simmer for another 5 minutes. Allow the mixture to cool.
Preheat the oven to 200 C. Spoon the cooled mixture into a rectangular baking dish roughly the same size as your puff pastry rectangle until it is almost full, allow at least a 1 cm edge from the top.
Brush the edge of the dish with egg wash. Lay the puff pastry over the dish and press the edges down on the egg wash to stick it in place. Use a fork to crimp the edges down. Brush the pastry with egg wash. Cut a slit in the middle of the pastry to allow steam to escape and bake for 35-40 minutes until the pastry is golden brown.
Serve your pork shank pie with creamy mashed potato or rice.