As luck would have it, we're still enjoying the shredded pork from Saturday night. I'd popped some of it in the freezer to hold onto and jury rigged this recipe from High Plains to make use of it instead of the cooked turkey called for.
What can I say - the pork is the bomb and the cookbook is a real keeper. My wonderful sister Joy sent it to me for Christmas in 2001, just when my homesickness for the land of my birth was at its zenith. Quite honestly I had to put the book aside for a while because it just made me cry but enough of that already. After all I've been in the U.S. 11 years now so I should be over it by now, right?
This particular pot pie is about as different as you can get from the old standard, with cubes of buttternut squash, sliced onions and white beans along with the pork all served up in a rich creamy gravy. Just so you know, I adjusted the recipe to our tastes by adding a few more herbs, in no small part to make up for the fact that I used pork rather than roasted turkey. I dare say it would be fabulous with some of that leftover Thanksgiving bird and you could throw in stuffing and turkey gravy too just for good measure. It would be fabulous.
The true topper on the pie's got to be the white cheddar crust which is really a cross between a dumpling and a biscuit. The flavor of the cheddar really makes the pie, so don't leave it out, OK? The only negative about the whole thing is that I found the crust was quite "moist" and dumpling like where it touched the filling. The Big Guy liked it but I'm more fussy than he is (or is it anal and no comments on that one please). I think next time I'll bake the crust separately and pop it on top of the pie just before serving; however, you be the judge because it's all good. Darn good!
Pork and Squash Pot Pie with White Cheddar Crust (adapted from High Plains by Cinda Chavich)
2-1/2 cups water
1 teaspoon salt
2 cups peeled, seeded butternut squash cut into half inch cubes
2 tablespoons butter
1 medium onion, slivered
2-1/2 tablespoons all-purpose flour
1 cup chicken broth
1/4 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
1/2 teaspoon coarse ground black pepper
Salt as required
1 cup cooked white beans (rinse well if using canned)
3 tablespoons chopped fresh parsley
3 cups cooked cubed or shredded pork roast
Boil squash cubes in salted water until barely tender (7 to 8 minutes). Drain, reserving 1 cup of liquid and place cubes in bottom of casserole dish. In saucepan melt butter over medium heat and add onions. Cook, stirring occasionally until onions are softened and just starting to brown – about 8 to 10 minutes. Stir flour into onions and cook, stirring for 1 minute. Slowly whisk in reserved squash cooking liquid along with chicken stock. Bring to a boil, stir in seasonings and cook until thickened (about 10 minutes). Taste for seasoning and add salt as required. Cool slightly. Preheat oven to 400. Arrange cooked roast pork over squash cubes in casserole dish. Add white beans and sprinkle with parsley. Pour prepared sauce over top and using a fork, mix together lightly.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cold butter, cut into cubes
1-1/2 cups shredded white old Cheddar cheese
2/3 cup milk
In a medium bowl, whisk together flour, baking powder and salt. Using a pastry blender cut in butter until crumbly. With a fork, stir in shredded cheddar. Add milk and stir lightly until a soft dough forms. Drop dough on top of casserole and make in preheated oven for 30 to 35 minutes or until top is golden and casserole bubbly. Serves 6
Hey people - Great minds think alike. Check out my friend Lea's site because she made Chicken Pot Pie last night. Yum!