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Pork And Prune Pie With Apple Mash

In this recipe, the meat becomes meltingly soft and the gravy is extremely satisfying

Posted: 20 September 2011
by Junior

Pork has a wonderful affinity to both apples and prunes. 

Serves 6


4 tbsp olive oil
500g (1lb 2oz) pork leg meat cut into 3cm (1 n) cubes
A knob of butter
200g (7oz) onion, sliced
3 cloves garlic, chopped
75g (21/4o z) dark brown sugar
2 tsp dried oregano
1 tsp dried thyme
500ml (18fl oz) dry cider
200g (7oz) prunes, stoned and ready to eat
A small handful freshly chopped sage leaves
Salt and freshly ground black pepper

For the mash

500g (1lb 2oz) Granny Smith apples, peeled, cored and cut into 8
900g (2lb) Maris Piper potatoes, peeled and cubed
75ml (21/2fl oz) milk
100g (31/2oz) butter
Salt and freshly ground black pepper


Preheat the oven to 180˚C/350˚F/Gas Mark 4. Heat the oil in a large pan, quickly brown the pork and set aside. Add the butter, onions, and garlic to the pan and season. Cook for 10 minutes until softened but not brown, stirring occasionally. Return the pork to the pan and stir in the sugar, oregano and thyme. When the sugar melts, add the cider, prunes and sage. Cover and simmer for 1 hour, stirring occasionally. Then simmer with the pan left uncovered for 20 minutes until the sauce thickens.

Cover and cook the apples over a low heat with 2 tablespoons water for 5 minutes. Uncover and cook for 5 minutes. Mash with a fork. Boil the potatoes in a pan of salted water until tender. Drain. Mash until smooth, stir in the milk, butter and apples, and season. Pour the pork mixture into a pie dish and top with the apple mash. Place in the oven for 25 minutes until golden. 

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