Great value dish

Pork, Cheese and Potato Pie

Recipe rating

    Recipe rated 4.5 stars
(3)

Add to list

This delicious and creamy, pork, cheese and potato pie is perfect for a family midweek meal. Using budget-friendly mince, this meal can be served straightaway or batch-cooked to be enjoyed another day.

Recipe courtesy of Beat the Budget.

Prep time: 10 mins

Cook time: 50 mins

Serves: 5

Cooking Skill: Not Too Tricky

Ingredients

500g British pork mince
2kg potatoes, peeled and sliced in half
1 tablespoon rapeseed oil
1 onion, peeled and finely diced
1 carrot, peeled and diced
3 garlic cloves, peeled finely chopped
250ml full fat crème fraiche
700ml hot chicken stock
250g frozen peas
1/2 teaspoon dried thyme
3 tablespoons cornflour mixed with 4 tablespoons cold water)
1 tablespoon wholegrain mustard (optional)
200g Cheddar cheese, grated
30g freshly chopped chives

Method

Step 1

Pop the potatoes into boiling water and boil for 15 minutes, or until tender. Drain and return to the saucepan.

Step 2

Add the oil to a large non-stick frying pan over a high heat. Add the mince into the pan, season with salt and pepper and brown for 5 minutes, breaking up the mince with your spoon or spatula.

Step 3

Reduce the pan heat to medium/low. Add the onion and carrot to the same pan and fry for around 4 minutes, adding the garlic during the last 2 minutes of the cooking time.

Step 4

Add 200ml of crème fraiche to the pan and allow to heat through. Slowly stir in the stock, peas, dried thyme, cornflour and mustard, if used.  Season and cook for 5 minutes until the sauce thickens.

Step 5

Pour into a baking dish, approx. 13 inches x 9.5 inches. Allow to cool slightly. Preheat the  grill to 200°C,

Step 6

For the potatoes, add 50ml of crème fraiche, 100ml of boiling water and 50g of the grated cheese and mash until smooth with a potato masher.  Add the 3/4  of the chives and stir to combine.

Step 7

Spoon  the mash over the baking dish, until completely covered. Add the remaining cheese. Pop under the grill and cook for 7-10 minutes until golden. Top with the remaining fresh chives and leave to stand for 5 minutes before digging in! Enjoy.

Method

Step 1

Pop the potatoes into boiling water and boil for 15 minutes, or until tender. Drain and return to the saucepan.

Step 2

Add the oil to a large non-stick frying pan over a high heat. Add the mince into the pan, season with salt and pepper and brown for 5 minutes, breaking up the mince with your spoon or spatula.

Step 3

Reduce the pan heat to medium/low. Add the onion and carrot to the same pan and fry for around 4 minutes, adding the garlic during the last 2 minutes of the cooking time.

Step 4

Add 200ml of crème fraiche to the pan and allow to heat through. Slowly stir in the stock, peas, dried thyme, cornflour and mustard, if used.  Season and cook for 5 minutes until the sauce thickens.

Step 5

Pour into a baking dish, approx. 13 inches x 9.5 inches. Allow to cool slightly. Preheat the  grill to 200°C,

Step 6

For the potatoes, add 50ml of crème fraiche, 100ml of boiling water and 50g of the grated cheese and mash until smooth with a potato masher.  Add the 3/4  of the chives and stir to combine.

Step 7

Spoon  the mash over the baking dish, until completely covered. Add the remaining cheese. Pop under the grill and cook for 7-10 minutes until golden. Top with the remaining fresh chives and leave to stand for 5 minutes before digging in! Enjoy.

Love Pork logo

Pork, Cheese and Potato Pie

Pork cheese and potato pie in a large casserole dish with wooden serving spoon. Portion served in a bowl.

Ingredients

  • 500g British pork mince
  • 2kg potatoes, peeled and sliced in half
  • 1 tablespoon rapeseed oil
  • 1 onion, peeled and finely diced
  • 1 carrot, peeled and diced
  • 3 garlic cloves, peeled finely chopped
  • 250ml full fat crème fraiche
  • 700ml hot chicken stock
  • 250g frozen peas
  • 1/2 teaspoon dried thyme
  • 3 tablespoons cornflour mixed with 4 tablespoons cold water)
  • 1 tablespoon wholegrain mustard (optional)
  • 200g Cheddar cheese, grated
  • 30g freshly chopped chives












Method

Step 1

Pop the potatoes into boiling water and boil for 15 minutes, or until tender. Drain and return to the saucepan.

Step 2

Add the oil to a large non-stick frying pan over a high heat. Add the mince into the pan, season with salt and pepper and brown for 5 minutes, breaking up the mince with your spoon or spatula.

Step 3

Reduce the pan heat to medium/low. Add the onion and carrot to the same pan and fry for around 4 minutes, adding the garlic during the last 2 minutes of the cooking time.

Step 4

Add 200ml of crème fraiche to the pan and allow to heat through. Slowly stir in the stock, peas, dried thyme, cornflour and mustard, if used.  Season and cook for 5 minutes until the sauce thickens.

Step 5

Pour into a baking dish, approx. 13 inches x 9.5 inches. Allow to cool slightly. Preheat the  grill to 200°C,

Step 6

For the potatoes, add 50ml of crème fraiche, 100ml of boiling water and 50g of the grated cheese and mash until smooth with a potato masher.  Add the 3/4  of the chives and stir to combine.

Step 7

Spoon  the mash over the baking dish, until completely covered. Add the remaining cheese. Pop under the grill and cook for 7-10 minutes until golden. Top with the remaining fresh chives and leave to stand for 5 minutes before digging in! Enjoy.

Rate this recipe

Click the stars to rate this recipe to let other users know what you think