The best thing (in my opinion) about British cuisine is the names….
Well, maybe the second best….
The Brit’s make some of the best, ooey-gooey desserts in the world.
This is just for fun:
- Stargazey pie – briefly, a pie with small, whole, stuffed fish, hard-boiled eggs and bacon with the fish-heads sticking through the crust.
- Black pudding – sausage made with pork fat, blood and oatmeal.
- Love in disguise – calves heart, coated with vermicelli, crumbs and roasted.
- Spotted Dick – steamed suet pudding with raisins.
- Faggots – pork bits (liver, lights) wrapped in caul fat and baked.
- Lenten Pie – pie of apples, onions and potatoes.
- Sticky Toffee Pudding – sponge cake filled with dates and covered in toffee sauce (one of the best desserts in the world)
- Fidget pie – pie of bacon, apples and onion
- Inky pinky – roast beef hash with carrots, onions and vinegar.
- Toad in the hole – fried sausages, set in batter and baked.
- Rumbledethumps – mash of potatoes, cabbage and kale.
- Hedgehog pudding – steamed meringue covered with caramel and roasted almonds.
There are lots of pies in traditional British cooking, the most famous being Shepherd’s Pie, which is made with mutton or lamb. If it’s made with beef it’s Cottage Pie; made with fish it’s Fish Pie (not too imaginative on that one).
I couldn’t find a name for a pie made with pork….
Although I did find suggestions: Stye Pie, Porker Pie and Swineherd’s Pie. I selected the latter for today’s recipe.
In the past I’ve made a few variations on British classics:
Yorkshire Pudding Pie (Okay, I made this one up….)
1 – 2 cups leftover pork
1 medium onion
2 cloves garlic
2oz (60gr) mushrooms
1 rib celery
2 medium carrots
1 1/4 cup beef stock
1 tbs olive oil
2 tsp Dijon mustard
1/2 tsp dried thyme
2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
1 – 2 cups mashed potatoes (2 medium potatoes, cooked and mashed)
1 – 3 tsp milk
Chop onion, garlic, celery and carrots. Clean and slice mushrooms. Cut pork into bite-size pieces.
Heat oil in large nonstick skillet over medium heat. Add vegetables and sauté 6 – 8 minutes, until they start to get tender. Add pork, stock, mustard and thyme. Mix well and bring to a simmer. Cover and simmer 10 minutes.
Dissolve cornstarch in water and stir into pan to thicken sauce. Pour pork mixture into a baking dish just large enough to hold it, plus the potatoes. In medium bowl lightly mash the potatoes, adding a bit of milk if needed to soften. Spoon potatoes over meat – covering as best you can. Bake at 400F (200C) until heated through – about 15 minutes. Serve.
You will note that I don’t use enough mashed potatoes to cover the dish. This serves two, and in order to keep the portions appropriate that’s just how it works.