Pork and Chorizo Pie
with Cheesy Mash Top and Spinach
This Pork and Chorizo Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
450
Potatoes
1
Red Onion
1
Garlic Clove
1
Carrot
240
British Pork Mince
60
Chorizo
1
Tomato Passata
10
Chicken Stock Paste
60
Mature Cheddar Cheese
(Contains Milk)
100
Baby Spinach
Not included in your delivery
200
Water for the Sauce
Nutritional information
Utensils
Instructions
Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
While the potatoes cook, halve, peel and thinly slice the red onion. 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. When hot, add the pork mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle. Add the onion, carrot and chorizo to the mince, then cook until the veg has started to soften, 5-6 mins. Stir in the garlic and cook for 1 min more.
Add the tomato passata, water for the sauce (see ingredients for amount) and chicken stock paste to the mince pan and stir to combine. Bring to the boil, then lower the heat and simmer until the sauce has thickened and reduced by half, 10-15 mins. Meanwhile, grate the Cheddar 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 to taste with salt and pepper. Cover with a lid to keep warm and set aside. Preheat your grill to its highest setting.
Once the sauce has thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. Simmer for 2-3 mins on high heat, then season to taste with salt and pepper if needed. Transfer the filling to an ovenproof dish, then top with an even layer of mash. Sprinkle on the cheese, then grill until golden and bubbling, 3-5 mins. Serve your pork and chorizo pie on plates. Enjoy!
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