Cheesy Mash Topped Rich Pork Pie
with Green Beans
A British favourite, cottage pie is most recognisable as a deeply savoury layer of meat filling topped with mash. Here, we're using pork mince and topping with cheesy mash as a twist. Best enjoyed after baking until golden and scrumptious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
240 grams
British Pork Mince
30 grams
Tomato Puree
22 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
1 sachet(s)
Mixed Herbs
30 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
80 grams
Green Beans
Not included in your delivery
½ tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Utensils
Instructions
Put a large saucepan of water with ½ tsp salt on to boil.
Peel and chop the potatoes into 2cm chunks.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into ½cm pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pork mince and carrot, then season with salt and pepper. Fry until the mince is browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the garlic and fry for 1 min more.
Once the mince has browned, stir in the sugar and water for the sauce (see pantry for both amounts), tomato puree, red wine jus paste and mixed herbs. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Bring to the boil, then reduce the heat to medium and simmer until thickened, 3-4 mins. Stir occasionally and reduce the heat if necessary. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, grate the cheese. Preheat your grill to high.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Once the mince filling has thickened, spoon into an ovenproof dish and top with the mash. Spread out in an even layer, then sprinkle over the cheese.
Grill until the cheese is bubbling and golden, 5-6 mins.
While the pie grills, wash out your potato pan, then fill it with water and bring to the boil on high heat. Trim the green beans.
When the pie has 5 mins of cooking time left, add the green beans and ½ tsp salt to the boiling water. Bring the pan back to the boil and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan.
Season with salt and pepper. Toss in olive oil if you'd like.
When ready, spoon the cheesy mash pie onto your plates.
Serve with the green beans alongside.
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