This one is a belated companion post to our Savory Pie extravaganza when we brought this pie and a Buffalo Chicken Savory Pie for dinner at my wife’s grandparents’ house. Since not everyone likes chicken, and not everyone likes spicy, we went a totally different direction with this one to build a sweet/garlic pie with pork. Of course, since it’s us, we also added a metric ton of vegetables…and some wound up so seamlessly incorporated that when I said there was a half of a cauliflower included in the filling, people thought I was joking.
In the end though, this was a really unique savory pie with a good bit of nutritional balance, and I think we’ll make it again (perhaps with turkey as a pork substitute to switch it up a bit). As with most of our recipes though, play around with the concept…have fun switching up the protein or swapping out veggies as you like (sauteed spinach or asparagus, for example, might be really good here).
Time: 90 Minutes
Ingredients:
- Pie Crust. Either use Frozen or Make Your Own!
- 1/2 (small-medium) Cauliflower (Riced Cauliflower will work too, as we will be shredding the cauliflower)
- 1 lb Ground Pork
- 5-6 Cloves of Garlic
- Sweet Peppers
- Onion
- 2 Tablespoons of Maple Syrup
- 1/2 Cup Milk
- 3 Tablespoons All Purpose Flour
Method:
- Peel and dice your onion and garlic. Then, remove the seeds from your peppers, and dice those as well.
- Heat a little oil in a large pan, and sauté those veggies.
- As they cook, rice your cauliflower with a box grater or your food processor’s shredding plate.
- Add your riced cauliflower to the pan, and allow it to cook down and soften.
- Preheat your oven to 350 degrees, and set your pie crust out to defrost.
- Once your cauliflower has softened, add your pork, and break it up into little chunks (this gets easier and easier as it cooks). Cook until all liquids that render out of the meat evaporate.
- When your pork is ready, sprinkle in your flour, and stir to fully incorporate it into your ingredients.
- Add in your maple syrup and milk to the pan, stir to combine, and allow to thicken.
- Once your sauce has thickened, scoop it into your pie crust, and spread it around so the filling is even.
- Bake for 40-45 minutes.
- Plate, devour, and enjoy!
