Private Dining in Michigan - Farm to Table Cuisine

Pie & Mash Pop-Up Shop

Inspired by British owner Kieron Hales’ homeland, we’re transforming our farmhouse into a traditional Pie & Mash shop! This hearty, age-old comfort food features a savory handmade pie with mashed potatoes, seasonal veggies and Chef Kieron’s creamy and indulgent Devon Fudge, a recipe from his hometown.

Our shop is open from 4:30pm to 7:00pm on the dates listed below. We will be making a limited number of pies each week, so pre-ordering is encouraged to guarantee your pie! All pre-orders will be fulfilled and walk-ins will be honored on a first-come first serve-basis. Guest are welcome to takeout or dine-in at one of our farmhouse tables!

 


Sunday, March 3

Beef Burgundy Pie: A British classic, the crispy pastry crust holds a succulent and rich beef burgundy filling with wine soaked beef, onion and garlic.
Parsley Liquor Sauce: This is a traditional British sauce that is served with every pie. It is simple yet delicious made with chicken stock, parsley and garlic.
Mashed Potatoes: A simple and delicious recipe: potatoes, lots of butter and salt and pepper.
Port and Citrus Braised Red Cabbage: Red cabbage slow braised with lashings of red wine, port, sherry and plenty of fresh citrus.
Cherry Fudge: Creamy and indulgent, this mouthwatering fudge recipe is from Kieron’s home town.

Sunday, March 10

Chicken Leek & Tarragon Pie: This creamy chicken filling won’t disappoint! The chicken is marinated in Noilly Pratt vermouth and tarragon, then slow cooked in a white wine and cream sauce with leeks, broccoli, garlic and a generous splash of brandy.
Parsley Liquor Sauce: This is a traditional British sauce that is served with every pie. It is simple yet delicious made with chicken stock, parsley and garlic.
Mashed Potatoes: A simple and delicious recipe: potatoes, lots of butter and salt and pepper.
Fried Broccoli: Deep fried broccoli seasoned with lots of sea salt, pepper and our fennel seeds.
Orange and Chocolate Fudge: Creamy and indulgent, this mouthwatering fudge recipe is from Kieron’s home town.

Sunday, March 17

Steak & Stilton Pie: This is an indulgent, pungent and warming pie! A stilton cheese and malty stout beer create a rich and textured filling making this is one of Britain’s (and Cornman Farms’) favorite pies.
Parsley Liquor Sauce: This is a traditional British sauce that is served with every pie. It is simple yet delicious made with chicken stock, parsley and garlic.
Mashed Potatoes: A simple and delicious recipe: potatoes, lots of butter and salt and pepper.
Mushy Peas: The real thing: these are actually yummy green lentils! This simple bright veggie is slow cooked with garlic and mint then mashed with butter and seasoned with salt and pepper.
Double Cream Devon Fudge: Creamy and indulgent, this mouthwatering fudge recipe is from Kieron’s home town.

Sunday, March 24

Chicken Tikka Masala Pie: A classic Indian dish adapted to create a warm and spicy pie filling for our crispy pastry pie crust.
Parsley Liquor Sauce: This is a traditional British sauce that is served with every pie. It is simple yet delicious made with chicken stock, parsley and garlic.
Mashed Potatoes: A simple and delicious recipe: potatoes, lots of butter and salt and pepper.
Lemon and Ginger Carrots: A bright, aromatic and delicious carrot dish dressed with olive oil.
Corn Crisp Fudge: Kellogg’s Frosted Flakes in creamy indulgent Devon Fudge.

Sunday, March 31

Chestnut & Mushroom Pie: A vegetarian favorite! The combination of sweet chestnuts mixed with the bosky savoriness of the mushrooms makes for a warm and wholesome pie.
OR
Hale’s 1888 Smoked Ham and Cheese Pie:
This pie crust is filled with our house cured honey smoked ham, sharp cheddar, potatoes, peas and creamy Béchamel sauce.
Parsley Liquor Sauce: 
This is a traditional British sauce that is served with every pie. It is simple yet delicious made with vegetable stock, parsley and garlic.
Mashed Potatoes: A simple and delicious recipe: potatoes, lots of butter and salt and pepper.
Curry Roasted Parsnips: Parsnips slow roasted with a yoghurt and mild house curry spice mix.
Coffee Cream Split Fudge: Creamy and indulgent, this mouthwatering fudge recipe is from Kieron’s home town.

Sunday, April 7

Bacon Homity Pie: A delicious open faced pastry crust filled with rich and buttery russet potatoes, leeks, smoked bacon and garlic topped with plenty of cheddar cheese.
Parsley Liquor Sauce: This is a traditional British sauce that is served with every pie. It is simple yet delicious made with chicken stock, parsley and garlic.
Mashed Potatoes: A simple and delicious recipe: potatoes, lots of butter and salt and pepper.
Carrot & Swede Puree: Our field carrots and rutabagas are cooked down with butter, thyme and local honey for the perfect sweet, savory and creamy side dish. A new farm favorite!
Sea Salt Caramel Fudge: Creamy and indulgent, this mouthwatering fudge recipe is from Kieron’s home town.


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