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Pork Mince & Vegetable Cottage Pie


  • 250 grams minced pork

  • 1/2 onion, diced

  • 75 grams savoy cabbage, stem removed, sliced into 1 centimeter strips

  • 45 grams leek (or 2 inches), sliced into 1 centimeter rings

  • 70 grams carrot (or 1 carrot), peeled, sliced into 0.5 centimeters rings

  • 2 tablespoons olive/ rapeseed oil

  • Salt for seasoning

  • 3 tablespoons plain flour

  • 400 milliliters chicken stock or water

  • Salt & pepper to season

  • 400 grams potato, peeled, sliced, boiled for mash

  • Splash of milk

  • 25 grams butter

  • 35 grams parmesan cheese, grated (optional)

  • Salt & pepper to season


  1. Preheat oven to 180c.

  2. Peel, slice and cook the potatoes in boiling water for a potato mash.

  3. Add oil to a separate medium hot saucepan and sweat off the onions for a few minutes, then brown off the minced pork for 5 minutes.

  4. Add carrots and leek stir and cook for 5 minutes. Then add chicken stock or water with 3 tablespoons of plain flour to thicken by stirring the pan to rid all the lumps. Season with salt and pepper.

  5. Cook and stir for a further 5 minutes, then add the strips of cabbage, stirring until it wilts and turn off the heat.

  6. Mash the potatoes, add a splash of milk, butter and season with salt and pepper.

  7. Fill 2 bowls or a small pie dish with the filling and cover with mash potato. Top with parmesan (optional) and bake in a pre-heated oven for about 20 minutes or until golden.

  8. Serve as is or with extra helpings of steamed vegetables.

Pork Mince & Vegetable Cottage Pie




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