It’s an anything goes pot pie because you can use any combination of meat and vegetables (or even vegetables only) for the filling. And for those who aren’t too adept at making pie crust, here’s an alternative — use pancake batter. Yes, pancake batter. Just mix, pour over the filling and bake.
But pancake batter wouldn’t make a crisp nor flaky crust, would it? No. This is similar to the Tex-Mex tamale pie (not to be confused with the authentic Mexican tamale) which has a chili-like ground meat filling and cornbread top crust. A delicious one-pot meal that has everything in it.
Recipe: Pork, corn and spinach pot pie
- 2 tbsps. of butter
- 200 g. of ground meat (I used pork)
- 1/4 c. of chopped onion
- 1/2 tsp. of minced garlic
- 1/2 tsp. of dried thyme
- salt and pepper, to taste
- 1/2 c. of shredded sweet corn (I used fresh; you can substitute canned)
- a bunch of spinach leaves (no strict amount here)
- 1/2 c. of cream
- 1/2 c. of shredded cheese (any variety is okay)
- 1 to 1 and 1/2 c. of pancake batter (get the recipe)
- 2 tbsps. of chopped parsley
- Preheat 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.
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 4