FOOD

Pork Mince Vegetable Cottage Pie

All you need is pork. Pork is all you need.

FOOD

Pork Mince Vegetable Cottage Pie

All you need is pork. Pork is all you need.

Ingredients

  • 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

Steps

  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.