
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.