Smoky Butcher’s Pork Pie with Charred Greens

Smoky Butcher’s Pork Pie with Charred Greens

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 8, 2017.
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The level of salt varies hugely in stocks so make sure you taste before adding any salt to pie mixture.

Ingredients

Topping

  • 600g potatoes, peeled and cut into 2cm pieces *
  • 1 tablespoon butter
  • 3 tablespoons milk
  • ½ cup grated Colby cheese *

Filling

  • 1 brown onion, finely diced or grated
  • 120g smoked bacon mince
  • 1 teaspoon butter
  • 2 carrots, grated
  • 400g pork mince
  • 70g tomato paste
  • 2 tablespoons chopped rosemary leaves
  • 1 cup GF beef stock
  • ½ cup warm water
  • 1 tablespoon GF Worcestershire sauce or GF soy sauce
  • ½ teaspoon brown sugar
  • 250g frozen peas

Charred Greens

  • 1 head broccoli
  • ¼ red onion (optional, adults)
  • 1 clove garlic
  • 25g sliced almonds

To Serve

  • To Serve GF Worcestershire sauce or GF tomato sauce

Steps

  1. Cook potatoes in pot of boiling water for about 12 minutes, until very soft. Drain and return to pot, with butter and milk and mash until smooth. Season to taste with salt and pepper.
  2. Heat a drizzle of oil in a large fry-pan on high heat. Cook onions, smoked bacon and butter for about 3 minutes, until soft. Add carrot and pork mince and cook for about 5 minutes, breaking up mince with a wooden spoon as it cooks, until browned.
  3. Add tomato paste and rosemary and cook for about 1 minute, until fragrant. Add stock, water, Worcestershire sauce/soy sauce, sugar and peas. Reduce heat to medium, bring to a simmer and cook for 3-4 minutes, until reduced. Season to taste with salt and pepper.
  4. Pour into baking dish, wipe pan clean and set aside. Evenly spread over mashed potato. Sprinkle over grated cheese and bake for 10 minutes. Turn oven to high grill and cook for about 3 minutes, until golden. While pie bakes, cut broccoli into small florets and thinly slice red onion (if using) and garlic.
  5. When pie has 5 minutes remaining, heat a drizzle of oil in reserved pan on high heat. Cook broccoli and red onion for about 4 minutes, tossing often. Add garlic and almonds and cook for a further minute, until broccoli is charred and onion is soft. Season with salt.
  6. To serve, cut smoky butcher’s pork pie into portions and spoon out onto plates. Drizzle with a little Worcestershire sauce or tomato sauce. Serve charred broccoli on the side.

Nutritional Information

Energy 2143 kj
512 kcal
Protein 37.7g
Carbohydrate 33.4g
Fat 23.7g