500 grams (1.1 pounds) new potatoes
2 cups sliced or chopped carrots
2 cups of sliced or chipped celery
1 cup of peas
1 cup of sliced shallots
1 tablespoon garlic
2 cups pulled pork
1/4 cup of butter
2 tablespoons olive oil
2 teaspoons pepper
2 teaspoons salt
2 teaspoons Broil King Perfect BBQ Spice Rub
473 ml of light beer, Kölsch used in this recipe
1 cup 18% milk fat cream
1 pie shell or pastry sheet – premade
8 biscuits – premade
- In a large bowl mix the potatoes, celery, carrots, peas, BBQ rub, salt, pepper and olive oil. Mix thoroughly and set aside.
- Preheat a large skillet over MEDIUM heat, melt butter, add shallots and sweat until softened. Add garlic to the shallots and continue to sweat. Add pre-seasoned remaining vegetables to the skillet, increase the heat and brown lightly, stir occasionally.
- Pour the beer in evenly, reduce heat to LOW and allow to simmer, stir occasionally. Let the beer to reduce roughly 10 minutes then add the cream, simmer for a further 10 minutes until starchy. Add the pulled pork and cook for another 5 minutes.
Preheat your gas grill on MEDIUM heat to a target temperature of 190°C. Season a cast skillet or pot thoroughly with butter then press pastry into the shape of the skillet. For a crisp shell bake the pastry for 15-20 minutes at 190°C on your grill.
- Pour in the pie ingredients and spread out evenly, top with biscuits as evenly as possible. Bake at 190°C for 30 minutes or until the biscuits are golden brown.