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Pork & veggie pot pie with cheesy mash recipe

Pork & veggie pot pie with cheesy mash

Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Steamer pot
  • 1 Heatproof jug
  • 1 Medium-deep frypan

Ingredients

Cook veggies

  • 300 g potato
  • 200 g sweet potato

Veggies & pork

  • 1 brown onion
  • 1 carrot
  • 4 cloves garlic
  • 2 cubes chicken stock
  • 2 tsp Dijon mustard
  • 1 tbsp olive oil
  • 500 g pork mince or chicken mince
  • 2 tbsp flour or gluten-free flour
  • 1 cup frozen peas

To finish

  • ¼ cup milk
  • ½ cup cheese grated

Instructions

Before you start

  • Bring a steamer pot of water to a boil. Bring a jug of water to a boil.

Steam potato

  • Peel 300 g potato and 200 g sweet potato and dice into chunks. Put the potato and sweet potato in the steamer pot of boiling water and cook 10-12 minutes, until tender. Drain the pot, transfer the potato and sweet potato into the drained pot and cover to keep warm.

Prep ingredients

  • Meanwhile, peel and finely dice 1 brown onion and 1 carrot. Peel and mince 4 cloves garlic. Crumble 2 cubes chicken stock into a heatproof jug, add 250ml of boiling water and 2 tsp Dijon mustard and stir to dissolve.

Cook veggies & pork

  • Heat 1 tbsp olive oil in a medium-deep frypan over medium-high heat. Cook the onion, carrot and garlic, stirring occasionally, for 4-5 minutes until softened. Add 500 g pork mince, breaking up lumps with a spoon for 3-4 minutes, until almost cooked.

Finish veggies & pork

  • Sprinkle 2 tbsp flour over the pork and vegetables and cook, stirring, for 2 minutes. Then gradually add the stock, stirring constantly to prevent lumps from forming, and bring to a boil. Reduce the heat to medium-low add 1 cup frozen peas and cook, at a very gentle simmer, for 3 minutes or until the sauce is thickened. Preheat the grill to medium-high.

To finish

  • Mash the potato, sweet potato and ¼ cup milk until smooth, season with salt and pepper and stir to combine. Transfer the pork mixture to a baking dish. Spoon the mash over the pork mixture and grate over ½ cup cheese. Grill for 5 minutes or until melted and golden. 

To serve

  • Divide the pork and veggie pot pie with cheesy mash between plates.

Nutrition

Calories: 532kcal | Carbohydrates: 34g | Protein: 29g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 103mg | Sodium: 198mg | Potassium: 1043mg | Fiber: 6g | Sugar: 7g | Calcium: 156mg | Iron: 3mg