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Pork and Cheesy Mash Pie

Pork and Cheesy Mash Pie

with Green Beans

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This Pork and Cheesy Mash Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Under 600 caloriesFamily Friendly
Allergens:CelerySulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

2 unit(s)

Garlic Clove

1 unit(s)

Carrot

240 grams

Pork Mince

1 sachet

Tomato Puree

22 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

1 sachet

Italian Style Herbs

30 grams

Mature Cheddar Cheese

(ContainsMilk)

150 grams

Green Beans

Not included in your delivery

150 milliliter(s)

Water for the Sauce

½ tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2307 kJ
Energy (kcal)551 kcal
Fat23.0 g
of which saturates10.0 g
Carbohydrate54 g
of which sugars11.0 g
Protein34 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Cutting board
Knife
Garlic Press
Frying Pan
Grater
Colander
Potato Masher
Oven dish
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C. Put a large saucepan of water with 1/4 tsp salt on to boil for the potatoes. Peel and chop the potatoes into 2cm chunks. When boiling, add the potatoes to the water 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 halve lengthways (no need to peel). Slice widthways into 1cm pieces.

2

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pork mince and carrot, then season with salt and pepper. Fry until browned, 5-6 mins. Use a spoon to break it up 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. Stir in the water for the sauce, sugar (see ingredients for both amounts), tomato puree, red wine jus paste and Italian style herbs.

3

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.

4

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 pork filling has thickened, spoon into an ovenproof dish and top with the mash. Spread out in an even layer, then sprinkle over the cheese. Bake the pie on the middle shelf of your oven until golden, 15-20 mins.

5

While the pie cooks, 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 cooking time left, add the beans and 1/2 tsp salt to the boiling water. Simmer until tender, 4-5 mins, then drain in a colander. Pop the beans back in the pan, drizzle over a little oil and season with salt and pepper. Mix well.

6

Spoon the pork and cheesy mash pie into your serving bowls and serve with the green beans alongside. Enjoy!