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Pork, Apple, And Cider Pie

Prep
Cook
Serves 4people
Ingredients
3
tbsp cornstarch
2
lb (4 oz) pork shoulder meat, cut into 1 1/4 inch cubes
3
tbsp olive oil
1
red onion, finely chopped
2
cloves garlic, finely chopped
2
tbsp finely chopped sage
1
tsp fennel seeds, coarsely ground
1 1/3
cups apple cider
2
granny smith apples, peeled, cored, cut into 1 1/4 inch cubes
2
lb (4 oz) desiree potatoes, peeled, cut into 1 1/2 inch cubes
3 1/2
tbsp butter
3
tbsp milk
chopped parsley, to serve
Directions
1.
Put the cornstarch into a bowl and season well with salt and pepper. Coat the pork in the seasoned flour.
2.
Heat 1 tablespoon of the oil in a large frying pan over high heat and cook the pork for about 5 minutes or until browned. Transfer to the slow cooker. Reduce the heat to medium, add the onion, garlic, sage, and fennel and cook for 2 minutes or until softened. Add the cider and let boil for 1 to 2 minutes to evaporate the alcohol. Transfer to the slow cooker, along with the apples, and mix. Season well with salt and pepper, then cook on low for 6 hours until the pork is tender.
3.
Meanwhile, put the potatoes in a large saucepan of cold, salted water. Bring to a boil and cook for 12 minutes until tender. Drain and mash with a potato masher. Add the butter and milk and mix well.
4.
Spoon the potato onto the surface of the pork and apple mixture, making a scalloped pattern with the back of a spoon, if you like. Cook for a further 15 minutes or until warmed through.
5.
Serve with chopped parsley.

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