Page title and description

Pork & gammon
Swineherd's pie
Ingredients
- 1kg potatoes, peeled and diced
- 50g butter
- splash of milk or cream
- oil for frying, e.g. sunflower
- 400g pork mince
- 1 large leek, cut in ½ lengthways, finely shredded
- 2 carrots, peeled and finely diced
- 2 sticks of celery, finely diced
- either 1 tsp dried fennel seeds, or 4-5 shredded fresh sage leaves, or the leaves from 2 sprigs fresh thyme
- 1 apple, cored and cut into small dice
- 2 tsp Dijon mustard
- salt and pepper

Method
Prep time:
10 min
PT10M
Cooking time:
1h
30 min
PT1H30M
-
Step 1
Heat 1 tablespoon of oil in a large pan. Add the pork and fry to brown all over, stirring to break up any large chunks. Remove with a slotted spoon to a plate. Add a splash more oil to the pan, along with the leek, carrot, celery and fennel seeds or herbs. -
Step 2
Fry gently, stirring now and then to stop it catching, for about 8 minutes. Add the pork back to the pan and stir in the apple and mustard. Season with salt and pepper, just cover with water, and simmer until tender (about 40 minutes). -
Step 3
Meanwhile, put the potatoes in a pan of water with a good pinch or two of salt. Bring to the boil. Cook for 12-15 minutes, until tender. -
Step 4
Drain, leave to steam in the colander for a couple of minutes to dry out, then mash well with the butter and milk, and season generously. Preheat oven to 190°C/Gas 5. Scoop the pork filling into a baking dish, top with the mashed potato, and bake for half an hour until browning on top.