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This delicious and creamy, pork, cheese and potato pie is perfect for a family midweek meal. Using budget-friendly mince, this meal can be served straightaway or batch-cooked to be enjoyed another day.
Recipe courtesy of Beat the Budget.
Prep time: 10 mins
Cook time: 50 mins
Serves: 6
Cooking Skill: Not Too Tricky
Step 1
Pop the potatoes into boiling water and boil for 15 minutes, or until tender. Drain and return to the saucepan.
Step 2
Add the oil to a large non-stick frying pan over a high heat. Add the mince into the pan, season with salt and pepper and brown for 5 minutes, breaking up the mince with your spoon or spatula.
Step 3
Reduce the pan heat to medium/low. Add the onion and carrot to the same pan and fry for around 4 minutes, adding the garlic during the last 2 minutes of the cooking time.
Step 4
Add 200ml of crème fraiche to the pan and allow to heat through. Slowly stir in the stock, peas, dried thyme, cornflour and mustard, if used. Season and cook for 5 minutes until the sauce thickens.
Step 5
Pour into a baking dish, approx. 13 inches x 9.5 inches. Allow to cool slightly. Preheat the grill to 200°C,
Step 6
For the potatoes, add 50ml of crème fraiche, 100ml of boiling water and 50g of the grated cheese and mash until smooth with a potato masher. Add the 3/4 of the chives and stir to combine.
Step 7
Spoon the mash over the baking dish, until completely covered. Add the remaining cheese. Pop under the grill and cook for 7-10 minutes until golden. Top with the remaining fresh chives and leave to stand for 5 minutes before digging in! Enjoy.
3459kj
827kcal
%
40g
%
22g
%
8g
%
1g
%
Step 1
Pop the potatoes into boiling water and boil for 15 minutes, or until tender. Drain and return to the saucepan.
Step 2
Add the oil to a large non-stick frying pan over a high heat. Add the mince into the pan, season with salt and pepper and brown for 5 minutes, breaking up the mince with your spoon or spatula.
Step 3
Reduce the pan heat to medium/low. Add the onion and carrot to the same pan and fry for around 4 minutes, adding the garlic during the last 2 minutes of the cooking time.
Step 4
Add 200ml of crème fraiche to the pan and allow to heat through. Slowly stir in the stock, peas, dried thyme, cornflour and mustard, if used. Season and cook for 5 minutes until the sauce thickens.
Step 5
Pour into a baking dish, approx. 13 inches x 9.5 inches. Allow to cool slightly. Preheat the grill to 200°C,
Step 6
For the potatoes, add 50ml of crème fraiche, 100ml of boiling water and 50g of the grated cheese and mash until smooth with a potato masher. Add the 3/4 of the chives and stir to combine.
Step 7
Spoon the mash over the baking dish, until completely covered. Add the remaining cheese. Pop under the grill and cook for 7-10 minutes until golden. Top with the remaining fresh chives and leave to stand for 5 minutes before digging in! Enjoy.
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