Meat & Game

Creamy Pork, Pear, and Cabbage Pie

A comforting cottage pie with tender pork, sweet pears, and savory cabbage in a creamy mustard sauce, topped with golden mashed potato. Perfect for autumn evenings.

By Ricky Robinson Updated October 21, 2025

This cottage pie puts a twist on the traditional recipe with the addition of sweet pears and savoury cabbage.

The pork is browned first to seal in the juices, then combined with a creamy mustard sauce that brings everything together. The pears add a subtle sweetness that works surprisingly well with the rich pork and earthy cabbage.

The combination of sweet pears and wholegrain mustard creates a lovely balance of flavours that lifts this pie beyond the ordinary.

The mashed potato topping is straightforward, just baby potatoes mashed with butter and a touch of cream. No need to peel, the skins bring extra texture to your topping so it crisps up nicely in the oven.

Creamy Pork, Pear, and Cabbage Pie recipe image
Creamy Pork, Pear, and Cabbage Pie

The beauty of this recipe is how the different elements come together during the baking.

The cabbage wilts down and becomes tender, the pears soften and release their sweetness into the sauce, and the pork stays moist thanks to the cream and stock. The mustard adds a bit of sharpness that cuts through the richness without being overpowering.

The filling comes together on the stovetop first, then gets topped with the mashed potatoes before baking. The final bake in the oven brings everything together and gives you that golden, crispy top that makes cottage pies so satisfying. This serves four people comfortably, and it's the sort of meal that's good for a family dinner when you want something hearty and warming. Serve it straight from the dish with some greens on the side.

Creamy Pork, Pear, and Cabbage Pie

Cabbage Pear Pork
Total Time 1 hr 20 min
Servings 4 servings
Calories 550 cal
Protein 24g

Ingredients

Equipment Needed

  • Knife
  • Ovenproof Pie Dish
  • Large Saucepan
  • Potato Masher
  • Large Frying Pan
  • Chopping Board
  • Fork
  • Oven

Instructions

  1. 1
    Preheat oven to 180°C.
  2. 2
    Place the baby potatoes in a pan of salted water. Bring to a boil and cook for 20 minutes, or until tender. Drain well. Mash the potatoes with the butter and a splash of cream. Season with salt and white pepper and set aside.
  3. 3
    While the potatoes are cooking, heat the olive oil in a large saucepan or frying pan over a medium-high heat. Season the pork cubes with salt and pepper, then add them to the pan and brown on all sides. This will take about 5 minutes. Remove the pork from the pan and set it aside.
  4. 4
    Lower the heat to medium. Add the chopped onion to the same pan and cook for 5 minutes until soft. Add the shredded cabbage and continue to cook, stirring, for another 5-7 minutes until the cabbage has wilted. Stir in the pears and cook for 2 minutes.
  5. 5
    Sprinkle over the flour and stir well to coat. Cook for 1 minute. Gradually pour in the stock, stirring continuously to prevent lumps from forming. Bring the sauce to a simmer and let it thicken.
  6. 6
    Return the browned pork to the pan, along with any juices. Stir in the double cream and mustard and bring the mixture to a gentle simmer. Season the filling generously with salt and pepper.
  7. 7
    Pour the filling into an ovenproof pie dish.
  8. 8
    Spread the mashed potatoes over the top of the filling, spreading evenly to cover the entire surface. Use a fork to create a decorative, rustic pattern on the potato topping.
  9. 9
    Bake in the oven for 25-30 minutes, or until the filling is bubbling and the potato topping is golden and crisp.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 20-25 minutes until piping hot, covering with foil if the top browns too quickly.

Serving Suggestions

Serve hot with steamed green beans or a crisp side salad. A dollop of extra wholegrain mustard on the side works well for those who like a bit more kick.

Creamy Pork, Pear, and Cabbage Pie

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