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Savoury beef & caramelised onion pie with cheesy potato top & cucumber salad recipe

Creamy pork & veggie pie with cheesy potato top

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Steamer pot
  • 1 Baking dish
  • 1 Large frypan

Ingredients

  • oil spray

Potatoes

  • 600 g potatoes
  • 2 parsnip
  • 1 tbsp olive oil
  • ¼ cup milk or plant-based milk

Filling

  • 1 leek
  • 2 stalks celery
  • 2 carrots
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 600 g pork mince or chicken thighs, diced
  • 1 tbsp Italian seasoning
  • 1 cube chicken stock
  • ¼ cup tomato paste
  • ½ cup coconut cream

Grill

  • 50 g cheese or dairy-free cheese
  • 1 bunch parsley optional

Instructions

Before you start

  • Bring a steamer pot of hot tap water to a boil. Spray a baking dish with oil spray.

Make potato top

  • Peel 600 g potatoes and 2 parsnip and cut them into chunks. Cook potato and parsnip in the steamer pot of boiling water for 12-15 minutes, or until tender. Drain then transfer the potato to the bottom pot. Add 1 tbsp olive oil and ¼ cup milk, season with salt and pepper and mash until smooth.

Start filling

  • Meanwhile, slice 1 leek in half lengthways then thinly slice. Thinly slice 2 stalks celery. Grate 2 carrots. Peel and mince 2 cloves garlic. In a large frypan, heat 1 tbsp olive oil over high heat. Cook 600 g pork mince and leek, stirring occasionally, for 4-5 minutes or until browned and cooked through.

Finish filling

  • Add carrot and celery and cook for 2-3 minutes, until softened. Add garlic, 1 tbsp Italian seasoning, 1 cube chicken stock and ¼ cup tomato paste, then cook, stirring for 1 minute. Reduce the heat to medium, then add ½ cup coconut cream and stir to combine. Cook for 3-4 minutes, until thickened. Season to taste with salt and pepper.

Grill pie

  • Preheat grill to medium-high. Transfer the pork mixture to the prepared baking dish and top with dollops of mashed potato on top. Grate over 50 g cheese and grill for 8-10 minutes or until the cheese is melted and golden. Pick the leaves and roughly chop 1 bunch parsley, discarding the stems.
  • Divide creamy pork and veggie pie with cheesy potato top between plates. Garnish with the parsley.

Nutrition

Calories: 912kcal | Carbohydrates: 81g | Protein: 35g | Fat: 51g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 397mg | Potassium: 1854mg | Fiber: 12g | Sugar: 37g | Calcium: 254mg | Iron: 5mg