I've not made this particular recipe but I've used many other from this book with great success.
- 6T. butter, softened, plus 2 T. butter, melted
- 2 cups finely chopped onions
- 1 t. crumbled dried sage leaves
- 1 t. salt
- freshly ground black pepper
- 4 pounds lean boneless pork, trimmed of all fat and cut into 1/2 inch dice
- 4 medium sized tart cooking apples (about 1 1/2 #)
- 1/2 cup water
- 6 medium sized boiling potatoes (about 2 #) peeled and cut into quarters
- 1/2 to 3/4 cup milk
Using pastry brush, coat the bottom and sides of a heavy 5- to 6-quart casserole with 2 t. of the softened butter. In a small bowl, combine the onions, sage, salt and a few grindings pepper, and toss them until well mixed. Spread about one third of the diced pork in the casserole, strew with 1/2 cup of the onion mixture, top with half the apple slices, and sprinkle with another 1/2 cup of the onions. Repeat with layers of pork, onions and apples, and top with the remaining pork. Pour in the water, and bring to a boil on top of the stove. Cover the casserole tightly, and bake in the middle of the oven 325* for 1 1/2 hours, or until the pork is tender.
Meanwhile, drop the potatoes into enough lightly salted boiling water to cover them completely. Boil, briskly, uncovered, until tender, then drain and return the potatoes to the pan. Shake over low heat until the potatoes are dry and mealy. Then mash them to a smooth purHe. Beat in the remaining 4 T. of softened butter and 1/2 cup of the milk, 2 T. at a time. Use up to 1/4 more milk if necessary to make a purHe thick enough to hold its shape in a spoon. Beat in 1/2 t. salt and a few grinding of bleack pepper, taste for seasoning, and set aside.
When the pork is done, spread the mashed potatoes evenly over it with a spatula. Make an attractive pattern on the potatoes with the tines of a fork, and brush liberally with melted butter. Bake in the upper third of the oven for about 10 min., or until the top of the pie has begun to brown. Slide under the broiler for a few seconds to give the potatoes a deeper color, and serve at once, directly from the casserole.
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Source: The Cooking of the British Isles
Submitted By: Jan Larson
Pork and Apple Pie