Pork and Vegetable Pie

Pork Pie

I used leftover pork from a pork roast but everything else was cooked for this dish. Extra potatoes and carrots could be cooked earlier with the roast.


  • 2 cups (10oz, 300gr) leftover pork, cut into bite-size pieces
  • 10oz (300gr) potatoes, cut into small chunks
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 rib celery, cut in half lengthwise, then sliced
  • 2 medium carrots, cut in half lengthwise, then sliced
  • 1/2 cup peas (2.5oz, 75gr)
  • 1 cup (8oz, 240ml) chicken broth
  • 1 tbs olive oil
  • 2 tbs Dijon-style mustard
  • 1/2 tsp dried thyme
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs water
  • 1 tbs milk


  • Cook potatoes in boiling, salted water until tender.
  • Drain well.
  • Heat oil in large nonstick skillet over medium heat.
  • Add onions, celery, carrots, and sauté 6 – 8 minutes, until they start to get tender.
  • Add garlic and sauté 2 minutes longer.
  • Add pork, peas, broth, mustard and thyme.
  • Mix well and bring to a simmer. Cover and simmer 10 minutes or until carrots are tender.
  • Dissolve cornstarch in water and stir into pan to thicken sauce.
  • Add milk to potatoes and mash with forks or potato masher.
  • Spoon pork mixture into a baking dish just large enough to hold it, plus the potatoes.
  • Spoon potatoes over pork / veggies covering as best you can.
  • Bake at 400F (200C) until heated through – about 15 minutes.


This is a ‘country’ dish – no need to peel the potatoes.


Keywords: pork, pork pie, pork vegetable pie

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