|AKA Pork Mince Pie|
I don't eat red meat so this is a great alternative to using beef or lamb. It's a really filling meal that doesn't take long to prep and can be made in under 30 minutes.
Makes a filling meal for 2 people.
|Pigsty Pie In The Oven|
400g Pork Mince
5 -6 Rashers of Streaky Bacon
200ml Chicken Stock (I use 1 Chicken Stock Pot)
1 Slightly Heaped Teaspoon Dried Sage
1 Slightly Heaped Teaspoon Dried Marjoram
3 Medium Size Potatoes
1 Tablespoon Olive Oil
- Preheat oven to 220C
- Boil Potatoes in water with a big pinch of salt until soft - around 25 mins
- While the potatoes are boiling grate the cheese and leave to one side
- Peel and dice the onion
- Line the bottom of an oven dish with the bacon rashers
|No Need To Grease First|
- Heat the oil in a wok or large frying pan on high
- Add the onion and cook until soft, stirring occasionally
- Add the dried herbs and stir
- Add the chicken stock
- Now add the pork mince
- Lower the heat to medium and cook for 10 minutes, stirring occasionally
|Pigsty Pie Filling|
- Pour the filling into the bacon lined dish
- Drain the potatoes and mash with butter and a big pinch of salt
- Cover the filling with the mash potatoes
|One Layer To Go|
- Sprinkle the grated cheese on top
- Put into the oven for 10 minutes then under a hot grill for another 10
|Pigsty Pie, Done|
This is one of those meals that you can make in various ways. For instance you could make the mash and cook the filling then leave to cool and put into the fridge separately to layer together later. You could also make cheesy mash instead of having a top layer of cheese and mash underneath.
It's also a great meal to have on standby in the fridge. Make it the night before you want it and then just pop into the oven to cook. If there's any leftover it microwaves really well.
Gouda also works really well with this recipe as an alternative to Gruyere.
So that's the Free From G Pigsty Pie, perfect for a hearty cold winter evening dinner and totally gluten free.