Pork and Cheesy Mash Pie
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Pork and Cheesy Mash Pie

Pork and Cheesy Mash Pie

with green beans

Pork forms the base of this savoury pie for a new take on a classic recipe. The creamy mashed potato, tender green beans and red wine jus are further delicious additions to this nourishing, hearty dish.

Family Friendly
Protein Rich
Total Time45 minutes
Cooking Time30 minutes


Serving amount

240 grams

Pork Mince

1 unit(s)


1 unit(s)


1 tin(s)

Tomato Paste

1 sachet(s)

Red Wine Jus

(Contains Sulphites)

½ sachet(s)

Italian Herbs

50 grams

Grated Cheese

(Contains Milk)

150 grams

Green Beans

600 grams


Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste


to taste

Milk (Optional)


Nutrition Values

Energy (kJ)2817 kJ
Energy (kcal)673 kcal
Fat25.9 g
of which saturates11.7 g
Carbohydrate76.6 g
of which sugars16.6 g
Dietary Fiber1 g
Protein39.7 g
Cholesterol0 mg
Salt1.84 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Oven dish
Potato Masher
Pan with Lid


Make the Mash
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Boil a pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Once boiling, add the potatoes to the water and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat. Add a knob of butter and a splash of milk or water and mash until smooth. Season with salt and pepper.
Prep the Veg
  • Meanwhile, peel and grate the garlic (or use a garlic press). 
  • Trim the green beans.
  • Quarter the carrot lengthways, then chop widthways into ½ cm pieces.
Pan-fry the Green Beans
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the green beans until starting to char, 2-3 mins.
  • Add a splash of water and cover with a lid or some foil.
  • Cook until tender, 4-5 mins.
  • Remove from pan and cover to keep warm. Give the pan a quick wipe.
Start the Filling
  • Return the pan to medium-high heat.
  • Fry the carrot and mince until browned, stirring occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
  • Break it up as it cooks. Season with salt and pepper.
  • Add garlic and half the Italian herbs (double for 4p). Fry for 1 min.
  • Add tomato paste, ½ tsp sugar and 50ml water (double both for 4p). Simmer until thickened, 5-8 mins.
Gratinate the Pie
  • Pour in the red wine jus along with a splash of water to loosen the sauce (if required). Season to taste with salt and pepper.
  • Transfer the filling to an appropriately-sized oven dish.
  • Top with a layer of mashed potato. Use the back of a spoon to evenly spread it out.
  • Sprinkle the cheese over the top.
  • Bake the pie on the middle shelf of your oven until golden, 10-15 mins.
Finish and Serve
  • When everything's ready, carefully the pork pie from the oven.
  • Share the piping hot pie between plates.
  • Serve the tender green beans alongside.