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
Allergens:
Sulphites
•Milk
Total Time45 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Pork Mince
1 unit(s)
Garlic
1 unit(s)
Carrot
1 tin(s)
Tomato Paste
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
50 grams
Grated Cheese
(Contains Milk)
150 grams
Green Beans
600 grams
Potatoes
1 sachet(s)
Dried Thyme
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2848 kJ
Energy (kcal)681 kcal
Fat26.5 g
of which saturates11.9 g
Carbohydrate76.3 g
of which sugars16.5 g
Dietary Fiber1 g
Protein40.6 g
Cholesterol0 mg
Salt1.63 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 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.
3
- 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.
4
- 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 dried thyme. Fry for 1 min.
- Add tomato paste, ½ tsp sugar and 50ml water (double both for 4p). Simmer until thickened, 5-8 mins.
5
- 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.
6
- When everything's ready, carefully the pork pie from the oven.
- Share the piping hot pie between plates.
- Serve the tender green beans alongside.
