Pork Pot Pie with Dumpling Topping

1 Tbsp fat (veg oil or lard)

8oz pork loin cut into ¼" pieces
1 lb fresh sausage in 1" pieces or crumbled, to taste (I use Italian sausage)

½ tsp salt

Black pepper to taste

1 Tbsp fat (veg oil or lard)

½ onion (4oz/115g) chopped

4 cloves garlic, minced

¼ cup flour

¼ cup brandy or cognac (whiskey will do in a pinch)

3 cups chicken broth or stock 

¼ cup heavy cream 

2 medium carrots, sliced 

8oz potatoes, cubed smallish

OPTIONAL 1½ cups fine chopped kale or cabbage

1. This is a one-pot meal so be sure to have a pot big enough to contain the filling and allow for the dumplings to rise and spread. 
2. Heat the pot for a few minutes then add the fat. Brown the cubed pork and set aside. 
3. You should have at least 2 Tbsps. of fat from cooking the meat. If not, add some butter or more lard. 
4. In the hot leftover oil, cook the sausage. 
5. When the excess moisture from the meat has mostly evaporated, add the onions and garlic to the sausage, stirring until soft and transparent. 
6. Stir in the flour until completely combined. Take the time to brown the flour in the fat to cook away pasty raw flour taste. Pour in the cognac or brandy or whiskey and combine, stirring constantly until the sharp alcoholic aroma leaves the liquor and is reduced, at least by half. The bottom of your pot will likely be dark brown with cooked-on fond. This is great! 
7. Add the chicken broth and cream, and stir to combine. If it looks a bit lumpy, don't worry, it'll smooth out during the simmering. You can also spend some time loosening some of the fond by scraping the bottom of the pot with a wooden spoon.
8. Add the browned pork (and the kale if using) and bring to a simmer and braise until the pork is fork tender, about ½ hour. 
9. Stir in carrots and potatoes. Return to a simmer and cook another 15 minutes before adding the dumplings.

Dumplings

1¼  cups flour

3½  tsps. baking powder

½  tsp salt

½  cup milk

1 egg

OPTIONAL : ½ tsp dry herb that complements the flavor of your sausage

1. Mix together dry ingredients just before adding to the pot. Letting the batter sit isn't good. 
2. In a separate bowl, mix milk and egg together. 
3. Dump wet over dry and mix briefly, only enough that the dry and wet are well blended. 
4. Divide dough into four portions and gently plop on top of the stew in the pot. 
5. Cover and cook 15 minutes. NOTE: Do not lift lid until done.