Pork and Mushroom Pie

Recipe Created For
Baking Dish
Main Ingredient
Cook Time
Under 2 hrs.
Serving Size

2 reviews >

Marine and Oyster


Quality Performance

Le Creuset stoneware is perfectly suited to baking pies, quiches, casseroles and more. It heats evenly, to prevent hot spots and cook food in a uniform fashion. The result is a golden brown crust with fully cooked ingredients throughout.

Superior Finish

The smooth, impermeable glaze resists staining and easily releases foods, making cleanup a breeze.


Stoneware is safe for the oven, broiler and microwave. And because it resists stains and odors, it’s ideal for storing foods in the refrigerator or freezer.





by PowerReviews
Le CreusetPork and Mushroom Pie

(based on 2 reviews)

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Reviewed by 2 customers

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Fabulous "shepard's pie"


from Spokane, WA

Comments about Le Creuset Pork and Mushroom Pie:

This came out great. Would make a standout recipe for mashed potatoes on their own. I did cook the pork a bit before assembling, seemed odd to put it in raw. Potatoes took 2x as long as described to soften while boiling. I had to spread the mashed potatoes out by hand because they were so sticky. I didn't mind :)

  • Was this a gift?:
  • No

Not for me...


from Kansas City

Verified Reviewer

Comments about Le Creuset Pork and Mushroom Pie:

While the flavor of this dish is fine, the ground pork does not look appetizing as a finished product. Also, the accumulated grease in the bottom of the baking dish was unappealing.

The recipe should include the size of baking dish to use.

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Coast to Coast - new Marine and Oyster colors
Coast to Coast - new Marine and Oyster colors
Coast to Coast - new Marine and Oyster colors
Pork and Mushroom Pie

Recipe provided by A Brown Table

  • 2 1/2 pounds russet potatoes
  • 3 tablespoons olive oil, plus extra to grease the baking dish
  • 1 1/2 cups diced onion
  • 1 tablespoon fresh thyme leaves, plus 1 sprig for garnish
  • 1 teaspoon minced garlic
  • 8 ounces crimini mushrooms, halved
  • 1 teaspoon garam masala powder
  • 1 large egg, lightly beaten
  • 1/2 cup whole milk
  • 1 1/2 teaspoons hot sauce
  • 1/2 teaspoon cayenne pepper powder
  • 1/2 teaspoon finely ground black pepper
  • 1 tablespoon sea salt, divided
  • 3 pounds ground pork
  • 2 large egg yolks
  • 1 teaspoon white pepper
  • 4 tablespoons unsalted butter, softened and cubed
  • 4 tablespoons grated Parmesan


Preheat oven to 400 F.

Wash and peel the potatoes. Put them in a large stockpot and cover with at least an inch of cold water. Bring to a boil. Reduce to a simmer and cook 20 minutes, or until potatoes are tender. Drain the potatoes and allow to cool to room temperature.

In a large saucepan set over medium-high heat, heat 3 tablespoons olive oil. Add the onions and saute 5 minutes, or until slightly translucent. Add the thyme and garlic, and stir for 40 seconds until fragrant.

Add the mushrooms to the pan and saute 2 minutes. Add the garam masala and cook an additional minute, stirring occasionally. Remove the pan from the heat and transfer the mixture to a large bowl. Let cool to room temperature.

Lightly whisk the egg and milk until combined, then add to the mushroom mixture. Stir in the hot sauce, cayenne pepper, black pepper and half of the sea salt. Fold in the pork until evenly combined.

Lightly coat a baking dish with olive oil. Transfer the pork mixture to the baking dish, and level with a spatula or small spoon.

To prepare the top level, roughly dice the cooled potatoes. Mash them with a potato ricer or masher until there are no lumps. Stir in the egg yolks, remaining salt, white pepper and butter until smooth. Spread this mixture over the pork in a smooth, even layer. Sprinkle the Parmesan evenly over the top.

Place on a middle rack in the oven and bake at least 1 hour. The crust will be golden brown. Remove from the oven and allow to cool for at least 10 minutes before serving. Garnish with the thyme sprig.

Pork and Mushroom Pie