Cassoulet Pot Pie


Serves 4

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  • 450g pork shoulder, cut into 1-inch pieces
  • Salt and freshly ground pepper
  • 4 slices bacon, diced
  • 1 link garlic sausage, sliced
  • 1 large onion, diced
  • 225g  dried beans, soaked overnight in generously salted water, then drained well
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 head garlic, peeled
  • 4 fresh thyme sprigs
  • 1/4 cup chopped fresh flat leaf parsley
  • 1 can peeled plum tomatoes, drained and coarsley chopped
  • 2 cups low sodium chicken stock
  • 3 sheets puff pastry, defrosted
  • 1 lightly beaten egg


Preheat oven to 160℃. Season the pork shoulder generously on all sides with salt and pepper.

In a large Signature Round Casserole set over medium heat, brown the bacon. When crisp, remove and set aside. Brown the pork in batches, until deeply caramelized on all sides, about 8 minutes per batch. Remove and set aside.

Add the sausage and cook until well-browned. Remove and set aside.

Drain the fat if needed, leaving 2 tablespoons of oil. Add the onions and cook until translucent, but not brown, 2 or 3 minutes. Add the well-drained beans, carrot, celery, garlic, thyme, parsley, tomatoes and chicken stock. Return the meat to the pot.

Bring to a simmer over medium-high heat. Cover and place in the oven for 2 to 2 1/2 hours, until the beans and pork are tender. Taste and season accordingly.

At this point, the cassoulet may be eaten as is, or divided into individual pot pies.

To make pot pies, raise the oven’s heat to 200℃.

Divide the stew amongst six individual serving dishes. Trim the puff pastry to cover the dishes. Gently press the pastry against the rims to adhere. Mix the lightly beaten egg with 1 teaspoon of water, and brush the mixture over the tops. Slice a small vent in the top of each. Bake until the crust is puffy and golden, about 20 to 25 minutes. Serve hot.