Pork & Watercress Hot Pot Pie

Ingredients:

600g diced pork

400g Leeks, sliced

2 shallots, diced

80g watercress, big stalks removed

3tbsp plain flour

200ml apple cider

200ml vegetable stock

Bunch sage

150ml cream

600g peeled potatoes

Oil

Butter

Grated cheese – optional

Method: 

1. Preheat the oven to 200° .Add a good glug of oil to a large pan and sear the pork pieces over a high heat – you can do this in batches if necessary, before setting it all aside.

2. Add a knob of butter to the same pan and turn the heat down to medium, fry the leeks and shallots with generous pinch of salt and cook down for a few minutes until they start to soften.

3. Pour in the cider and vegetable stock and stir before reintroducing the pork to the pan, simmer for 10 mins.

4. Meanwhile, use a sharp knife or mandolin to finely slice the potatoes.

5. Add the sage, watercress and cream and stir, making sure everything is coated and combined, then tip this mixture into a large pie dish.

6. Layer the potato slices on top, brush with a little melted butter and bake for about 1hr 30mins, until the potatoes are beautifully browned and the mixture is bubbling.  

7. You can add some grated cheese to the top for the last 20 minutes if you wish.

Photography by Lara Jane Thorpe