Well, I couldn't find wild boar shoulder, so I used diced pork shoulder instead. This was featured on BBC's Saturday Kitchen, the Saturday morning talk/cooking show that is frequently what we watch over our breakfast. Once we saw all the ingredients going into the pot: pork, lardons, carrots, shallots, mushrooms, topped with puff pastry; we couldn't resist. Everything for this dish took center stage on my grocery list.
It was a bit time intensive, but the pie filling came together relatively quickly and once it was simmering on the stove, it took care of itself. I added whole garlic cloves, as I'm wont to do. This would also be amazing with beef. It came out the oven looking so gorgeous. I think I really out did myself it was so good!
For the pie filling
1 lb. diced wild boar (pork) shoulder
salt and freshly ground black pepper
2 tbsp olive oil
1/2 cup lardons of pancetta
4-5 shallots, peeled and halved
6-7 whole garlic cloves
3 large carrots, peeled and roughly chopped
2 cups small whole mushrooms
2 bay leaves
2 tbsp plain flour
1/2 cup red wine
2 cups beef stock
For the pastry
plain flour, for dusting
500g/1lb 2oz ready-made all-butter puff pastry
1 free-range egg, beaten
For the parsnips
4-5 large parsnips, peeled and cut into chunks
salt and freshly ground black pepper
3 tbsp olive oil
Season pork with salt and pepper and dredge in flour. Brown the pieces in a large pan in batches in a little bit of oil. Once browned set aside in a bowl.
Add pancetta lardons to the pan and cook until some of the fat is released. And carrots, shallots, mushrooms and garlic and fry together for a few minutes. Add the pork back to the pan.
Stir in the flour until everything in the pan is well coated. Add the wine to deglaze the pan, scraping the bottom, bring this to a boil and let it reduce by about a quarter. Add the beef stock and simmer gently for 1.5 hours. Let cool 30 minutes before placing into pie dish.
Roll out pastry to a 1/4" thickness. Place filling in pie dish. Brush edges of the dish with beaten egg and crimp the pastry over the top. Brush pastry with egg wash and pierce in the center to allow steam to escape.
Bake at 190°C for 35-40 minutes until pastry is golden and risen.
Meanwhile, peel and chop the parsnips into batons. Toss in a couple Tbs. olive oil and season to taste with salt and pepper. Bake 20-25 in the oven with the pie, turning them occasionally until golden brown and crispy.
I happened to use some of the extra puff pastry for similarly topped tart mixed berry pies made in small 4 oz. ramekins for dessert as well.