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.
Tags:
Family Friendly
•Protein Rich
Allergens:
Sulphites
•Milk
•Celery
Total Time45 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Pork Mince
2 unit(s)
Garlic
1 unit(s)
Carrot
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
Potatoes
1 unit(s)
Onion
1 sachet(s)
Demi-Glace
(Contains Celery)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
to taste
Milk (Optional)
to taste
Sugar
Nutrition Values
Energy (kJ)2890 kJ
Energy (kcal)691 kcal
Fat26.7 g
of which saturates11.7 g
Carbohydrate79.7 g
of which sugars15.3 g
Dietary Fiber0.1 g
Protein39.4 g
Cholesterol0 mg
Salt2.64 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.
Utensils
•Oven dish
•Grater
•Potato Masher
•Pan with Lid
•Colander
Instructions
1
- 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 well with salt and pepper.
2
- 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.
- Halve, peel and chop the onion into small pieces.
3
- Place a pan on medium-high heat.
- Fry the carrot and onion until softened stirring occasionally, 4-5 mins. mince. Add the mince and fry for a further 5-6 mins, until browned, stirring occasionally. 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 (per 2P). Fry for 1 min.
4
- Remove from the heat and add the red wine jus, demi-glace, stock and 25ml water (per 2P).
- Season the mix 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.
5
- Meanwhile, wipe and return the 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.
6
- When everything's ready, carefully remove the pork pie from the oven.
- Share the piping hot pie between plates.
- Serve the tender green beans alongside.
