Culinary Cannabis

Pot & Pig Pie Story.docx

1 / 1
Pot & Pig Pie Story

Hello Everyone!
Thanks for stopping by today to talk about Pot and Pig Pie. You can consider this a Shepard’s or Cottage pie, but made with pork instead of lamb or beef. I just thought the name was cute!
Starting with a base of chorizo sausage helps the filling come together with minimal need for a lot of extra spices. Make sure you get the fresh, Mexican chorizo for this recipe, not the cooked and cured Spanish chorizo. I know I sometimes go overboard with the spices, so I tried to be very conservative in the spice department with this recipe. You can always jazz up the pie with a sprinkling of paprika or chili flakes over the top. I also like to garnish either the potato or cornbread options with sliced avocado, scallions, sour cream and cilantro.
If you aren’t a potato fan (although I don’t know if I can be your friend if you don’t like potatoes) you can top the pie with your favorite cornbread recipe. Bake for the suggested time for the cornbread. A scattering of cheese on the top of the cornbread (much as in the potato topping) is a nice addition.

Pot & Pig Pie Recipe.docx

1 / 2
Pot & Pig Pie Recipe
Filling:
1 lb. Mexican chorizo
1 T oil
2 poblano chilis, diced
1 large onion, diced
2 garlic cloves, minced
1 (15 oz) can black beans
1 (12 oz ) pkg frozen corn kernels
1 c cherry tomatoes
½ t chili flakes
3 T infused butter
3 T all purpose flour
¾ c chicken broth
1 can (12 oz) green enchilada sauce

Potato Topping:
4 large russet potatoes, peeled and cut into chunks
2 garlic cloves, smashed
½ c infused cream
½ c infused butter
1/3 c sour cream
1 ½ c shredded cheddar cheese
1 egg
1 t Salt
½ t pepper

Preheat oven to 350 degrees F.

Start by making the mashed potato topping. Add potato chunks to large sauce pan and cover by 1 inch of cold water. Add salt and smashed garlic to the water. Bring to boil and simmer until potatoes are tender, about 15 minutes.

Drain the potatoes and return to hot pan to dry the potatoes further. Add cream, sour cream, butter and cheddar cheese and mix to a creamy consistency. Add pepper and mix again.

In small bowl, whisk egg. Add slowly to the potato mixture while stirring to incorporate fully. Set aside until filling is finished.

While potatoes are boiling, start filling by browning chorizo in large, oven safe skillet over medium high heat in 1 Tablespoon of oil.

Once chorizo has browned, add the onions, garlic and poblano chilis. Cook over medium high heat until vegetables are soft, about 4 minutes. Move meat and vegetables to the sides of the skillet, leaving the center bare. Reduce heat to low and add infused butter and chile flakes to the center of
2 / 2
the skillet. Once the butter is melted, add the flower and mix into a roux. Cook for a minute or two to cook out raw flour flavor.

Stir the chicken broth into slowly into the roux in the center of the skillet, scraping up any browned bits on the bottom of the skillet. Add beans, corn, tomatoes and enchilada sauce. Bring to a simmer and cook until broth has thickened, about 3 minutes.

Top filling mixture in skillet with potato topping. Place in preheated oven and bake for 30 – 35 minutes or until potato topping is golden brown.

As with all cannabis infused food start with small portion till you learn your tolerance. Keep out of reach of children and pets.

Culinarily Yours in Cannabis,

Mary Ann