Pork Pie with Crispy Cheese Potato Top

Pork Pie with Crispy Cheese Potato Top

Ready in 60 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 19, 2016.

A hearty winter pie.


Ingredients

PORK PIE

  • 1 tablespoon olive oil
  • 1 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 450g pork mince
  • 1 tablespoon finely chopped rosemary and thyme leaves
  • 1 teaspoon GF smoked paprika
  • 1 carrot, grated
  • 1 can cherry tomatoes

CRISPY CHEESE POTATO TOP

  • 600g potatoes, peeled and sliced into 2–3mm rounds
  • 2 tablespoons melted butter
  • 2 teaspoons finely chopped rosemary and thyme leaves
  • 1 cup grated tasty cheese

VEGGIES

  • 1 head broccoli
  • 1½ cups frozen peas, defrosted

Steps

  1. oven to 220oC.
  2. Heat olive oil in a large fry-pan on medium heat. Fry onion, garlic and pork mince for about 5 minutes or until browned, breaking meat up with a wooden spoon as it cooks. Add herbs, paprika and carrot and cook a further 1 minute.
  3. Add tomatoes and simmer for about 4 minutes, until sauce has thickened slightly. Season to taste with salt and pepper.
  4. While mince mixture simmers, prepare topping. In a medium bowl, toss sliced potato, melted butter and herbs together until well combined. Season with salt.
  5. Transfer mince mixture to a medium oven-proof dish (approx. 26cm x 18cm). Arrange potato slices on top, overlapping, in rows then sprinkle with cheese. Bake for about 30 minutes, or until potatoes are tender Grill for about 2 minutes until cheese is golden.
  6. Bring a medium pot of salted water to the boil. When pie has 10 minutes cook time remaining, cut broccoli into small florets and add to pot of boiling water with peas. Cook for 2–3 minutes, or until bright green and tender. Drain and season with salt and pepper.
  7. divide pork pie with crispy potato top between plates and serve veggies on the side.

Nutritional Information

Energy 2662 kj
636 kcal
Protein 43.1g
Carbohydrate 29.7g
Fat 37.4g