Pork, Cheese and Potato Pie

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.