Pork & Sauerkraut Pie

I recently made Pennsylvania Dutch pork and sauerkraut with mashed potatoes for a friend’s birthday who loves German food. The dish of course has it’s German roots and a favourite of mine that harks back to my Lancaster County roots. I always make a large Dutch oven full and there are always plenty of leftovers that seem to get better with each reheating.

That said, an easy alternative left overs solution for reheating and serving is to make a pork and sauerkraut pie with a buttery mashed potato crust! Keep in mind this potato crust works beautifully for quiches, meat fillings, or even a tuna surprise. It couldn’t be simpler and it always makes a splendid leftovers encore.

For Pork and Sauerkraut recipe (see here)

The pork and sauerkraut should be made at least a day ahead, using the leftovers for the pie.

Pork & Sauerkraut Pie   serves 6
Preheat the oven to 400F/200C

Lightly butter a baking dish and press a generous amount of leftover mashed potatoes into the dish, being sure to even off the top edge of the dish for easy serving purposes.

Place in the preheated oven for 15 to 20 minutes or until the crust is lightly colored. Remove from the oven and set aside to cool for 15 minutes.

Drain off and reserve excess juices from the leftover pork and sauerkraut. Spread the pork and sauerkraut evenly into the dish until nearly full. Add several tablespoons ( 4-5) of the reserved juice over all. Place in the oven and bake for about 25 minutes or until the sauerkraut just begins to brown on top. Remove from the oven and rest for 5 minutes and then serve.

Accompanied with a mixed salad completes a very simple meal that is sure to please!