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Pork and miso pot pies with wombok mash
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Elevate your Sunday lunch with a gourmet twist on a classic dish featuring succulent pork, fragrant ginger, and luscious eggplant.
Ingredients:
  • 3 large carrots
  • 36.80 gm grapeseed oil
  • 40.00 ml sesame oil
  • 3 tsp finely grated fresh ginger
  • 4 green shallots, thinly sliced
  • 4 garlic cloves, crushed
  • 1 (about 550g) eggplant, finely chopped
  • 375ml (1 1/2 cups) water
  • 700g pork mince
  • 75g (1/4 cup) red miso paste
  • 80ml (1/3 cup) saké
  • 60ml (1/4 cup) mirin
  • 6.25 gm cornflour
  • 900g potatoes, peeled, coarsely chopped
  • 500g wombok, thinly sliced
  • 12.00 gm sesame seeds
  • 1/2 tsp chilli flakes
Instructions:
  • Preheat the oven to 200C/180C fan forced. Finely chop 1 carrot. Thinly slice the rest of the carrots and set aside. In a large frying pan over medium heat, combine 1 tablespoon grapeseed oil and 1 tablespoon sesame oil. Add ginger, the white part of the shallot, and 2 garlic cloves. Stir and cook for 30 seconds. Incorporate the chopped carrot, eggplant, and 1 tablespoon water. Cook and stir for about 5 minutes until softened. Transfer the mixture to a bowl.
  • In a pan over medium-high heat, heat 2 teaspoons grapeseed oil and 2 teaspoons sesame oil. Cook mince while breaking it up with a wooden spoon for 5 minutes or until browned. Return eggplant mixture and stir in miso. Add saké and simmer until evaporated for about 1 minute. Stir in mirin and 1⁄2 cup water, then simmer for 5 minutes until eggplant is tender. In a jug, combine cornflour and remaining water, then add to the pan. Simmer until thickened for about 3 minutes. Transfer the mixture to six 250ml (1 cup) ovenproof ramekins.
  • In a saucepan, cover the potato and remaining carrot with cold water and bring to a boil over medium-high heat. Season with salt and cook for 20-22 minutes until tender. Drain and return to the pan, then coarsely mash.
  • In a pan, heat the rest of the grapeseed oil and sesame oil over high heat. Cook wombok and remaining garlic, stirring occasionally, for 2 minutes until softened. Add to the potato mixture, season, and mix well. Top the pies with the mash, sprinkle sesame seeds and chili on top, then spray with oil. Bake for 20-25 minutes until golden brown. Garnish with the green part of the shallot before serving.

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