Waaaaaaaayyy back in 2009 this recipe was published in the LCBO Food and Drink magazine. I duly cut it out and placed it in the piles of other interesting things to try . . .and never did. The other week as I was searching for comforting food and a recipe that would allow me to use up some squash - it saw the light of day.
This really is a showcase of fall/winter rolled into one dish happy. Tender pork is the perfect match with mushrooms and sweet squash in gravy. The herby cornmeal biscuit topping was a perfect foil for the dish.
Because the recipe makes so much I made some small ramekins and brought them in to my colleagues at work. The one colleague who actually remembered to take hers home and enjoy it raved about how amazing it was. The other one . . . well, last time I bring her something! LOL
Pork, Mushroom, and Squash Pot Pie
3 tbsp (45 mL) all-purpose flour
2 tsp (10 mL) dried thyme
¼ tsp (1 mL) each salt and pepper
2 lbs (1 kg) boneless pork loin
3 tbsp (45 mL) vegetable oil
2½ cups (625 mL) beef broth
1 lb (500 g) mixed exotic mushrooms
(such as shiitake, oyster or cremini), sliced
1 onion, diced
4 cloves garlic, minced
¼ cup (50 mL) chopped fresh Italian parsley
3 cups (750 mL) chopped butternut squash
Cornmeal Herb Pastry
1 cup (250 mL) all-purpose flour
1 cup (250 mL) cornmeal
2 tbsp (25 mL) chopped fresh parsley
½ tsp (2 mL) dried thyme
¼ tsp (1 mL) salt
1 tbsp baking powder
3/4 cup cubed butter
3/4 cup milk
Combine flour, thyme, salt and pepper in shallow dish; set aside.
Trim visible fat from pork and cut into bitesize pieces. Toss pork with fl our mixture.
Heat 2 tbsp (25 mL) of the oil in large Dutch oven over medium-high heat and brown pork on all sides in batches as necessary. Add more of the oil if necessary. Remove to plate.
Add ½ cup (125 mL) of the broth to pan and cook, stirring up brown bits. Add mushrooms, onion and garlic and any remaining flour mixture and cook, for about 8 minutes or until golden and water has evaporated from mushrooms. Add parsley and cook, stirring for 1 minute. Add remaining beef broth, browned pork and squash and bring to a boil. Reduce heat and simmer for about 20 minutes or until squash and pork are tender. Let cool.
Pour pork and squash mixture into casserole dish.
For the topping: combine remaining dry ingredients, add 1 tbsp (15 mL) baking powder and cut in ¾ cup (175 mL) cubed butter until coarse crumbs form. Drizzle in ¾ cup (175 mL) milk and stir with fork until dough comes together. Using a large spoon, form 6 or 8 biscuits, place on top of meat mixture and bake as below or until biscuits are no longer doughy inside. If you prefer more of a dumpling texture, omit baking powder and bake for an additional 6 minutes.
Preheat oven to 375°F (190°C).
Bake on centre rack of oven for about 30 minutes or until golden brown and bubbly.
What a tasty and different sounding pot pie!
Posted by: Karen (Back Road Journal) | February 26, 2015 at 12:40 PM
It was all you could ask for in the depths of winter ...
Posted by: JDeQ | March 22, 2015 at 04:11 PM