Mike’s German SCHWEINEBRATEN Style Pot Pie

For the pie filling

4 tbsp grapeseed oil
500g pork shoulder, diced
1 tsp caraway seeds
2 brown onions, peeled and sliced 1 carrot, diced
1 turnip, peeled and diced
2 cloves garlic, peeled and sliced 2 tbsp white wine vinegar
2 sprigs tarragon, chopped
2 sprigs thyme, chopped
1 sprig rosemary, chopped
1 bay leaf
50g raisins
200ml white wine
500ml chicken stock

For the cabbage

2 tbsp grapeseed oil 2 tbsp butter, unsalted 2 bay leaves
1 tbsp mustard seeds


2 red onions, sliced
300g red cabbage, sliced 2 red chicory, sliced

50ml red wine vinegar 100ml red wine 200ml grape juice

For the mash

4 large potatoes, peeled and diced 100ml milk
100g butter, unsalted, cold, diced 50g sour cream

For the roux and pastry

2 tbsp butter, unsalted 2 tbsp plain flour

1 roll puff pastry 1 egg, beaten

For the pie filling

Heat the oil in a large casserole pan over a high heat. Once the oil is lightly smoking, add in the diced pork. Allow to brown for 2 minutes before turning and repeating until the pork is evenly golden brown on all sides. Use a slotted spoon to transfer the pork to a roasting tray.

Tip the caraway seeds into the residual fat and fry for 1 minute until fragrant. Dump in the onions, carrot and turnip and season with a generous pinch of salt and grind of pepper. Cook for 5 minutes, stirring occasionally until the vegetables are starting to colour and soften.

Tip in the garlic and continue to cook for 1 minute before adding the vinegar. Scrape the bottom of the pan to release any caramelised bits and then add the herbs, raisins and wine. Bring to a boil and reduce the wine by 1⁄3. Tip in the chicken stock and return the pork to the pan. Allow to come to a simmer and cook gently for 30-40 minutes until the liquid has reduced by 1⁄3 and the pork is nearly tender.

For the cabbage

Heat the oil and butter in a large saucepan over a high heat until the butter is foaming. Tip in the bay leaves, mustard seeds and sliced onion, along with a generous pinch of salt and grind of black pepper. Cook for 4-5 minutes, stirring frequently until the onions soften and turn golden brown.

Tip in the sliced cabbage and chicory and stir well to mix everything together. Continue to cook for 3-4 minutes before adding the vinegar. Allow the vinegar to reduce to a glaze before adding the wine. Bring the wine to a boil for 1 minute then add the grape juice and stir well. Simmer gently for 20 minutes until the cabbage is just tender.

For the mash

Place the diced potatoes into a medium saucepan and cover with cold water. Season generously with salt and place over a high heat. Bring to a boil and then reduce the heat and simmer for 10-12 minutes until the potatoes are tender. Strain through a colander and then return to the pan. Place the pan over a low heat and mash using a potato masher. Beat in the milk with a wooden spoon, followed by the butter. Once incorporated, remove from the heat and stir in the sour cream. Taste and adjust the seasoning.

For the roux and pastry

Preheat the oven to 210°C.
Heat the butter in a small saucepan over medium heat until foaming. Stir in the flour and cook for 1 minute until golden.

Once the pie filling has cooked, beat the roux into the casserole pan and stir well to combine. Allow to simmer for 1 minute until thickened. Taste and adjust the seasoning.

Tip the mixture into a deep baking dish and level out with a spoon. Unroll the pastry and quickly, but gently, lay it over the pie filling and crimp around the edges of the dish. Brush with the beaten egg and then place in the preheated oven. Bake for 15 minutes or until the pastry has risen and is a deep golden brown.

Serve the pie along with the pickled cabbage and mashed potatoes.