Pork, corn and spinach pot pie

Pork, corn and spinach pot pie might be just the main course you are searching for. This recipe serves 4. One serving contains 436 calories, 18g of protein, and 33g of fat. For $1.8 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Casaveneracion requires sweet corn, shredded cheese, dried thyme, and ground meat. 12 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 55 minutes. Overall, this recipe earns a good spoonacular score of 71%. Similar recipes are Ginger pork with spinach and baby corn, Pork Pot Pies With Corn Pudding Crust, and Spinach, bacon and cream cheese pot pie.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 tbsps. of butter

1/2 c. of cream

1/2 tsp. of dried thyme

1/2 tsp. of minced garlic

200 g. of ground meat (I used pork)

1/4 c. of chopped onion

1 to 1 1/2 c. of pancake batter (get the recipe)

2 tbsps. of chopped parsley

salt and pepper, to taste

1/2 c. of shredded cheese (any variety is okay)

a bunch of spinach leaves (no strict amount here)

1/2 c. of shredded sweet corn (I used fresh; you can substitute canned)

Equipments:

oven

frying pan

pie form

pot

Cooking instruction summary:

InstructionsPreheat the oven to 400F.Heat the butter in a frying pan. Add the ground meat, break up clumps, and cook until lightly browned.Throw in the onion, garlic and thyme. Sprinkle with salt and pepper. Cook over medium-high heat until the onion pieces turn translucent.Add the corn, spinach and cream. Stir. Taste and adjust the seasonings. Bring to a simmer, cover the pan, lower the heat and cook for about 10 minutes until the mixture is almost dry.Pour the filling into an eight-inch pie dish. Allow to cool a little while you prepare the pancake batter.Spread the shredded cheese on top of the ground meat mixture.Stir the parsley into the pancake batter.Pour the pancake batter into the pie dish.Smooth out the batter with the back of a spoon to completely cover the filling. Do NOT worry if it looks like you have very little batter. It will rise during baking.Bake at 400F for 25 to 30 minutes until the top is golden and the filling is bubbly.Cool for about five minutes before serving.Cut the pot pie into wedges and serve while still hot.

 

Step by step:


1. Preheat the oven to 400F.

2. Heat the butter in a frying pan.

3. Add the ground meat, break up clumps, and cook until lightly browned.Throw in the onion, garlic and thyme. Sprinkle with salt and pepper. Cook over medium-high heat until the onion pieces turn translucent.

4. Add the corn, spinach and cream. Stir. Taste and adjust the seasonings. Bring to a simmer, cover the pan, lower the heat and cook for about 10 minutes until the mixture is almost dry.

5. Pour the filling into an eight-inch pie dish. Allow to cool a little while you prepare the pancake batter.

6. Spread the shredded cheese on top of the ground meat mixture.Stir the parsley into the pancake batter.

7. Pour the pancake batter into the pie dish.Smooth out the batter with the back of a spoon to completely cover the filling. Do NOT worry if it looks like you have very little batter. It will rise during baking.

8. Bake at 400F for 25 to 30 minutes until the top is golden and the filling is bubbly.Cool for about five minutes before serving.

9. Cut the pot pie into wedges and serve while still hot.


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