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Pork and Cheesy Mash Pie

Pork and Cheesy Mash Pie

with Green Beans

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Tags:Under 650 calories
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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 sachet

Italian Style Herbs

150 grams

Green Beans

22 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

1 sachet

Tomato Puree

2 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese

(ContainsMilk)

240 grams

Pork Mince

1 unit(s)

Carrot

450 grams

Potatoes

Not included in your delivery

150 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)23107 kJ
Energy (kcal)551 kcal
Fat23.0 g
of which saturates9.5 g
Carbohydrate53.8 g
of which sugars11.1 g
Protein34 g
Salt1.55 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Garlic Press
Frying Pan
Grater
Colander
Oven dish
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 240°C/220°C fan/gas mark 9. Put a large saucepan of water with 1/4 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 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 the mince is 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 more.

3

Stir in the sugar and water for the sauce (see ingredients for both amounts), tomato puree, red wine jus paste and Italian style herbs.
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, 4-6 mins, then drain in a colander and pop back into the pan.
Season with salt and pepper. Toss in olive oil if you'd like.

6

When ready, spoon the pork and cheesy mash pie onto your plates.
Serve with the green beans alongside.
Enjoy!