Home » Pie of sautéed pork and potatoes

Pie of sautéed pork and potatoes

by Ada Parisi
5 min read

A tasty meat pie loosely adapted from the Anglo-Saxon tradition sheppard's pie. In this dish I preferred to use the pork strips, but you can use any type of meat. I opted for a pork and vegetable stew in white, but if you chose the beef I suggest you add the tomato paste. The upper part, that surrounds, It is a rustic mashed potatoes enriched with eggs, Parmesan cheese and cream.

Ingredients for 4 people:

  • 700 grams of pork strips
  • two carrots, a leek, an onion, a stalk of celery
  • 150 grams of peas
  • vegetable broth made with a carrot, half an onion and a coastline and a few celery leaves
  • a bay leaf
  • extra virgin olive oil, salt and pepper
  • half a glass of white wine
  • a spoonful of potato starch
  • 5 large potatoes
  • 50 grams of butter
  • an egg yolk
  • 100 ml cream
  • 70 grams of grated Parmesan cheese

Boil the potatoes in salted water and prepare a vegetable broth with a carrot, half an onion, a coast and a few celery leaves; Clean and cut carrot slices, Onion, celery and leek. Preheat the oven to 200 degrees. Put in a large skillet vegetables and 6 tablespoons extra virgin olive oil. Cook for about 10 minutes over low heat, wetting occasionally with a little 'broth.

Add little by little the meat putting other until the earlier will not change color evenly. When all the meat is in the pan, season with salt and pepper and cook for 10 minutes, adding, If necessary, some broth spoonful. When it is cooked, add high heat white wine to which you have mixed the starch to dissolve. Evaporate the wine and restrict the cooking liquid, which must assume the consistency of a creamy sauce.

Put the meat in a baking dish (better if oval) and let cool. Peel and mash the potatoes with the schiacciapatata, Add the butter, the egg, Parmesan and mix slowly adding the cream until mixture is soft but firm. With a pastry bag make potato 'rosettes' over the entire baking dish, up to cover all the meat. Bake for about 15 minutes or until the potatoes are golden. Serve hot.

THE PAIRING: We recommend a rosé of Salento (based Negroamaro): lively wine, very drinkable, fruity and persistent.

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