Pork and Cheesy Mash Pie
with Green Beans
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 war 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.
Red Wine Jus Paste
(Contains Sulphites, Celery)
Mature Cheddar Cheese
Not included in your delivery
Sugar for the Sauce
Water for the Sauce
Preheat your oven to 240°C/220°C fan/gas mark 9. Put a large saucepan of water with 0.25 tsp salt on to boil.
Peel and chop the potatoes into 2cm chunks (peel first if you prefer).
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 small 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 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.
Stir in the sugar and water for the sauce (see pantry for both amounts), tomato puree, red wine jus paste and mixed 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.
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.
Bake the pie on the middle shelf of your oven until golden, 15-20 mins.
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 of cooking time left, add the beans and 0.5 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.