Deconstructed Pot Pie with Mashed Potatoes, Pea Shoots and Puff Pastry Croutons



  • 1 pork loin
  • 2 ramps
  • 2 sprigs thyme
  • 1 bunch dandelion greens
  • pea shoots (As needed)
  • croutons (As needed puff pastry)
  • 2 carrots (diced)
  • 4 stalks celery (diced)
  • 1 leek (diced)
  • 1 pork kidney (poached in pork stock and diced)
  • 1 gallon pork stock
  • 1 bunch thyme (chopped)
  • 4 cloves garlic (minced)
  • 2 bay leaves
  • salt (To taste)
  • pepper (To taste)
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    1. 1. For the Loin: Cut loin into two pieces. Place loin, ramps, thyme and dandelion greens in cryovac bag, place in a circulator at 135ºF for 1½ hours, hold for service
    2. 2. For the Gravy: Sweat carrot, celery, leek and kidney together, then add stock and aromatics. Bring to boil, reduce to simmer and cook until desired gravy consistency. Strain and hold for service
    3. 3. To serve: Slice pork loin. Plate mashed potatoes, sliced loin and top with Gravy and Garnish
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