- 4 tbsp olive oil, plus a little extra
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1kg diced pork shoulder
- 20g butter, cubed, plus a little extra
Butter is a dairy product made from separating whole milk or cream into fat and…
- 4 leeks, trimmed and thickly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 4 garlic cloves, crushed
- 3 tbsp plain flour
- 500ml dry cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 400ml chicken stock
- 2 bay leaves
- ½ small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small bunch sage, leaves picked, 5 left whole, the rest chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 200ml single cream
- 400g Maris Piper or King Edward potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 400g sweet potatoes
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you’re cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to – it shouldn’t be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.
Slice the potatoes evenlyMake sure your potatoes are sliced so they’re all of a similar size to create an even topping.
Make individual hotpotsYou can make individual hotpots in smaller ovenproof pie dishes and freeze them, uncooked. Bake for the same time, making sure the filling is piping hot and bubbling.