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Cassoulet Pot Pie

Recipe Created For
Dutch Oven
Main Ingredient
Pork
Cook Time
Over 2 hrs.
Serving Size
4-6

1 reviews >

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Le CreusetCassoulet Pot Pie
 
5.0

(based on 1 review)

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5.0

Dream worthy

By 

from Spokane, WA

Pros

  • Delicious

Cons

    Best Uses

      Comments about Le Creuset Cassoulet Pot Pie:

      Quite the project to assemble, but well worth the effort. I took the time to make puff pastry from scratch, and I'm glad I did. This one has gone down in the family history books as one of the best.

      • Was this a gift?:
      • No

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      Cassoulet Pot Pie

      Created for the 90th Anniversary Original Cocotte and 90th Anniversary Petite Cocotte

       

      Ingredients

       

      • 1 pound 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
      • 8 ounces dried Great Northern 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 (28-ounce) can peeled plum tomatoes, drained and coarsley chopped
      • 2 cups low sodium chicken stock
      • 3 sheets puff pastry, defrosted
      • 1 lightly beaten egg

       

      Preparation

       

      Preheat oven to 325 F. Season the pork shoulder generously on all sides with salt and pepper.

       

      In a large Dutch oven 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 400 F.

       

      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.

      LCR-2312
      0.00