The title of this recipe alone is enough to encourage thoughts of cosy autumn evenings and eager salivations! This warming, hearty dish is sure to bring some light into your home as the nights get colder and darker.
This recipe is enough to feed six, perfect for larger families or ideal to reheat for lunch the following day.
In a deep frying pan suitable for use in the oven, or a casserole dish if you have one, heat 2 tbsp of oil and fry the diced pork shoulder over a medium heat until seared, then remove from the pan or dish and put to one side on a plate. You may not be able to sear the pork all at once, so do it in batches, ensuring you still have enough oil at the bottom of the pan in between.
Add a small amount of butter and a tbsp of oil to your pan to fry the leeks. Add a pinch of salt and cook until they become tender, before adding the garlic and cooking for another minute. Once the garlic has softened slightly, stir in the flour.
Slowly pour in the cider, stirring to ensure everything in the pan is mixed. Add the chicken stock, the bay leaves, and the seared pork. Bring the mixture to a gentle simmer for one to one and a ½ hours with a lid half covering it until the pork has just become tender. If you like, you can complete this first part of the cooking process the day before you intend to eat it.
Preheat the oven to 200°C/180°C fan/gas mark 6. If the liquid appears too thin, reduce it by simmering uncovered for a few minutes to thicken it. Once you are happy with the consistency, add the parsley, remaining leeks, sage, cream, and season with salt and pepper to taste.
Peel the potatoes and cut them into slices about 2mm thick. If you have a mandoline then this is a perfect opportunity to use it, if not then cutting by hand works just as well. Place the potato slices all over the top of the pie, making sure that you’re mixing the different types of potato as you layer. Place the cubes of butter all over the top of the pie and bake in the oven for between an hour and an hour and a ½ until the potatoes are tender. Place the whole sage leaves amongst the potatoes, brush the top with a little oil, and put back into the oven for another ten minutes until the potatoes are nicely golden and getting crispy. Remove from the oven and leave the hotpot to rest for about ten minutes before plating up.
Original recipe from BBC Good Food.