600mlpork stock or 1 pork stock cube and 600ml water
1sprig of rosemary
a few sprigs of thyme
a handful of sage leaves
salt and pepper
For the mash
500gsweet potatoes potatoes
To avoid the instructions getting too confusing I have separated making the pork filling and the mashed potatoes into different sections. However, these two sections should be completed simultaneously.
Start by chopping the vegetables for the filling and then fit in chopping and cooking the potatoes while the filling is cooking.
Also, remember to pre-heat the oven while the filling is cooking on the hob.
Make the pork filling
Chop the vegetables - Roughly chop the mushrooms (200g) into bitesized pieces. Finely chop the onion (1 onion) and garlic (2 cloves).
Heat 1 tsp olive oil in a large pan. Fry the pork mince (500g) until it browns. Remove from the pan and set aside.
Add the rest of the olive oil to the pan (1 tbsp). Add the mushrooms and onion (not the garlic) and cook on a low heat for 10 minutes, stirring occasionally to ensure that they don't burn.
Add the garlic, flour (1 tbsp) and tomato purée (1 tbsp) and cook for a couple of minutes.
Finely chop the sage (a handful)
Return the pork to the pan and add the port (2 tbsp), worcestershire sauce (2 tbsp), pork stock (600ml), rosemary (1 sprig), thyme (a few sprigs) and chopped sage. Bring to the boil and cook uncovered for 45 minutes, stirring occasionally - You want the gravy to be quite thick, if there's a lot of liquid in the pan towards the end of the cooking time then turn up the heat a little. Similarly, if it's becoming too thick, then add a little more water to ensure it doesn't burn
Season with salt and pepper - I prefer to season towards the end of the cooking time once the sauce has reduced. The pork stock tends to be quite salty so you shouldn't need to add much additional salt.
Once cooked, remove the rosemary and thyme stalks
Make the mashed sweet potato
Peel and chop the sweet potatoes (500g)
Bring a pan of salted water to the boil and cook the potatoes for about 20 minutes, until soft
Drain the potatoes and return to the pan
Mash the sweet potatoes until smooth - I like to use a hand blender to get it really smooth
Add the olive oil (1 tsp) and season with salt. Mix well to combine.
Season with salt
Make the pie
Pre-heat the oven to 220ºC/200ºC fan
Fill the base of an oven-proof dish with the pork filling and spread evenly
Evenly spread the mashed sweet potato on top of the pork filling
Cook for 25 minutes, then serve
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