Serves 4
Prep/Cook time: approx 1 hour 20 mins

  • 2 tbsp olive oil for frying
  • 1 large onion, sliced
  • 1 garlic clove, crushed
  • 2 sticks celery, chopped
  • 2 sprigs fresh thyme
  • 2 sprigs sage
  • 2 bay leaves
  • 750g diced pork, shoulder or loin
  • 2 tbsp butter
  • 250g button mushrooms
  • 1 tbsp plain flour
  • 100ml chicken stock - cube is fine
  • 100ml cream
  • Zest of 1 lemon
  • 375g ready-rolled shop bought puff pastry
  • 1 egg, beaten for brushing the pastry
  • Salt & pepper


  1. Preheat the oven to 180°C. Heat 1 tbsp olive oil in a frying pan and fry the onion and celery for 5 minutes. Add garlic, bay leaves and the herbs.
  2. Cook for a few minutes, then transfer to a ovenproof casserole dish.
  3. Dust the pork with the flour and season with salt and pepper.
  4. Heat the remaining olive oil and brown the pork for a few minutes, then add to the dish.
  5. Melt a knob of butter in the pan and cook the mushrooms for a few minutes. Add to the pork and onions and mix.
  6. Mix the chicken stock with the cream and the lemon zest. Season well and pour into the dish.
  7. Unroll the pastry and place on top of the dish.
  8. Trim the edges and use the pastry trimmings to decorate the top of the pie. Brush with the beaten egg and bake for 30-40 minutes until golden brown.
  9. Serve with creamy mash potato and green veg.