Pork And Colcannon Pie - cooking recipe

Ingredients

2 tbsp vegetable oil
800 g pork shoulder, cut into 3 cm pieces
2 None medium brown onions, finely chopped
2 None medium carrots, finely chopped
2 None celery sticks, finely chopped
2 None green-skinned apples, peeled, grated
1 tbsp cornflour
180 ml chicken stock
160 ml dry cider
500 g potatoes, peeled, quartered
100 g butter, chopped
1 None leek, pale section only, thinly sliced
10 None brussels sprouts, shredded
180 ml cream
None None Salt and white pepper, to taste

Preparation

Preheat oven to 200\u00b0C./ 180\u00b0C. fan. Gas mark 6. Heat half the oil in a large saucepan over moderate heat. Cook pork, in batches, for 2-3 minutes or until seared. Transfer to a heatproof plate. Add remaining oil to pan. Add onion, carrot and celery; cook and stir for 3 minutes or until vegetables soften.
Add apple and pork to pan. Blend cornflour with stock until smooth. Add cornflour mixture to pan with cider. Bring to the boil, stirring. Reduce heat. Simmer, covered, for 45 minutes or until pork is tender and sauce thickens slightly. Spoon mixture into a 2-litre ovenproof dish.
Meanwhile, place potato in a large saucepan; cover with cold water. Bring to the boil. Boil for 10-12 minutes or until tender. Drain; return to pan. Place over low heat; mash until smooth.
Melt 80g of the butter in a large frying pan over moderate heat. Add leek and brussels sprouts; cook and stir for 4-5 minutes or until softened. Add to mashed potato; stir to combine. Add cream; stir until smooth. Season with salt and white pepper. Spoon potato mixture over pork mixture. Dot with remaining butter. Bake for 20 minutes or until golden and heated. Serve.