Pork And Colcannon Pie Recipe

Name: Pork And Colcannon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 800 g pork shoulder, cut into 3 cm pieces; 2 None medium brown onions, finely chopped; 2 None medium carrots, finely chopped; 2 None celery sticks, finely chopped; 2 None green-skinned apples, peeled, grated; 1 tbsp cornflour; 180 ml chicken stock; 160 ml dry cider; 500 g potatoes, peeled, quartered; 100 g butter, chopped; 1 None leek, pale section only, thinly sliced; 10 None brussels sprouts, shredded; 180 ml cream; None None Salt and white pepper, to taste

Servings: persons

2 tbsp vegetable oil
800 g pork shoulder, cut into 3 cm pieces
2 None medium brown onions, finely chopped
2 None medium carrots, finely chopped
2 None celery sticks, finely chopped
2 None green-skinned apples, peeled, grated
1 tbsp cornflour
180 ml chicken stock
160 ml dry cider
500 g potatoes, peeled, quartered
100 g butter, chopped
1 None leek, pale section only, thinly sliced
10 None brussels sprouts, shredded
180 ml cream
None None Salt and white pepper, to taste

1
Preheat oven to 200u00b0C./ 180u00b0C. fan. Gas mark 6. Heat half the oil in a large saucepan over moderate heat. Cook pork, in batches, for 2-3 minutes or until seared. Transfer to a heatproof plate. Add remaining oil to pan. Add onion, carrot and celery; cook and stir for 3 minutes or until vegetables soften.
2
Add apple and pork to pan. Blend cornflour with stock until smooth. Add cornflour mixture to pan with cider. Bring to the boil, stirring. Reduce heat. Simmer, covered, for 45 minutes or until pork is tender and sauce thickens slightly. Spoon mixture into a 2-litre ovenproof dish.
3
Meanwhile, place potato in a large saucepan; cover with cold water. Bring to the boil. Boil for 10-12 minutes or until tender. Drain; return to pan. Place over low heat; mash until smooth.
4
Melt 80g of the butter in a large frying pan over moderate heat. Add leek and brussels sprouts; cook and stir for 4-5 minutes or until softened. Add to mashed potato; stir to combine. Add cream; stir until smooth. Season with salt and white pepper. Spoon potato mixture over pork mixture. Dot with remaining butter. Bake for 20 minutes or until golden and heated. Serve.

1143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp vegetable oil, 800 g pork shoulder, cut into 3 cm pieces, 2 None medium brown onions, finely chopped, 2 None medium carrots, finely chopped, and more.

Yes, Pork And Colcannon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pork And Colcannon Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions