Friday, October 17, 2014
Recipe: Pigsty Pie
This is one that we made up, although we are far from the first or only people to make a pie using pork or pork mince and call it a Pigsty Pie. So let's just say that this is our version of it. It smells great and reminds me of stuffing at Christmas, making it feel much more "naughty" than it is!
This serves four people and it a nice 9 points per serving.
You will need these for the mash:
400g sweet potatoes
4-5 good sized carrots
Simply chop the roots, boil in salted water until tender, and mash! Add salt, pepper and nutmeg to taste.
The pie filling:
10 sprays low fat cooking spray (e.g. 1 cal)
1/2 lb lean pork mince
2 onions, finely chopped
3 apples, diced
1 leek, chopped
5-6 big mushrooms
2 tbs plain flour
1 tsp sage
1 tsp parsley
1 vegetable stock cube
1/2 hot water
2 tsp English mustard
Fry the onions in the cooking spray until they start to soften, add the mince. Once the meat starts to colour add the apple, leek and mushrooms.
Mix the flour and herbs in a tub (I use a plastic cup) with a little salt and pepper. Sprinkle over the meat and vegetables a little at a time, stirring in.
Make up the stock and add the mustard to the stock. Pour over the meat and vegetables slowly, stirring. The stock should thicken as you do this. Allow to reduce, taste and adjust seasoning to suit you.
When the meat sauce has thickened up, transfer to an oven-proof dish, layer on the mash and either bake on a moderate oven until the mash starts to crisp on top or leave to cool and refrigerate for later.
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