Contains 4 of your 5 vegetables

Serves 4-5

  • minced pork 400 gms
  • 1 large onion diced
  • 2 large carrots diced
  • handful of frozen peas
  • 1 tablespoon of Oregano
  • 1 tablespoon of flour
  • 2 tablespoons of Worcester Sauce
  • 2 tablespoons of tomato puree
  • 2 Pork or chicken stock cubes
  • 3 large potatoes
  • 1/4 of celeriac (optional)
  • ‘small amount of milk or cream
  • ‘grated cheese or butter

Fry the pork, onion and carrot together until the mince has coloured. Add the flour and cook for 1 minute. Add the crumbled stock cubes and add enough water so that you end up with a thick gravy. Add the tomato purée, Worcester sauce and herbs. Bring to the simmer and cook for approx 15 minutes. Add the peas and continue to cook for a further 5 minutes. Taste and add pepper if required.

Meanwhile chop the potatoes and Celeriac and place in a pan and bring to the boil until soft. Strain and mash.

Place the meat in the bottom of a dish, add the mash potato top, sprinkle. With cheese and put under a hot grill until golden brown.

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