Pork Pie with Crispy Cheese Potato Top

Steps

1. Preheat oven to 220°C. Set aside a medium ovenproof dish (measuring about 26 x 18cm). Thinly slice onion and grate carrot. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion, garlic and pork for 5-6 minutes, until browned, breaking up as it cooks.
2. Add carrot and first measure of smoked paprika herb mix and cook a further 1 minute. Sprinkle in flour, stir to combine and cook a further 1 minute. Add canned tomatoes and salt, reduce heat to low-medium and simmer for about 3 minutes, until thickened. Use a spoon to crush tomatoes. Season with pepper
3. While pork mixture simmers, prepare topping. Very thinly slice potatoes 2-3mm. In a medium bowl, toss potatoes, salt, second measure of smoked paprika herb mix and chilli flakes (if using) together until potatoes are evenly coated.
4. Transfer pork mixture to oven dish. Arrange potato slices on top, overlapping, in rows then sprinkle with cheese. Bake for about 25 minutes, or until potatoes are tender. If needed, grill for about 2 minutes, until cheese is golden. Rest for 5-10 minutes once cooked.
5. Bring a medium pot of salted water to the boil. When pie has 10 minutes bake time remaining, cut broccoli into small florets and add to pot of boiling water, along with peas. Cook for 2-3 minutes, until bright green and tender. Drain, drizzle with a little olive oil (if desired) and season. Chop parsley for garnish.
6. To serve, sprinkle parsley over pie. Divide pork pie between plates and serve veggies on the side.