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Deep-Dish Pork Pie |
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Serves: 6 Print this Recipe3 tablespoons flour 2 teaspoons poultry seasoning 1/2 teaspoon salt 1/8 teaspoon black pepper 1 1/2 pounds boneless pork shoulder cut in 1-inch cubes 2 tablespoons vegetable oil 1 cup onions chopped 1 cup celery sliced 1 cup carrots thinly sliced 3/4 cup water 1 tablespoon tomato paste 2 teaspoons beef bouillon 2 apples tart, peeled, cored and sliced 3 red potatoes medium, peeled and thinly sliced 1/2 teaspoon salt At least 2 hours or up to 6 hours before serving: In a plastic bag, mix flour, poultry seasoning, salt and pepper. Add meat and shake until pork is evenly coated with all of the flour mixture. In a 10-inch non-stick skillet over medium-high heat, brown pork in oil for 4 minutes. Add onion, celery and carrots. Sauté for 3 minutes. Pour mixture into a 10-inch deep-dish pie plate. Add water, tomato paste and bouillon granules to skillet. Cook and scrape to loosen particles from bottom of skillet; set aside. Layer apples on top of pork and vegetables. Arrange potatoes on top in a petal design. Pour liquid from skillet over potatoes. Sprinkle with salt and pepper. Cover with a double thickness of foil. If making ahead, refrigerate up to 4 hours, letting stand at room temperature for 30 minutes before baking. Bake, covered, in a preheated 325° oven for 1 1/2 hours or until potatoes are tender. Garnish with celery leaves or parsley if desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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