Pork Shepherd's Pie
with Mangetout and Peas
We think that if you can cook a delicious meal without creating mountains of washing up, then you’re on to a winner. This recipe is just that. We’ve given this family favourite a HelloFresh twist by using pork mince instead of beef, and boy is it good. Seasoned with Italian herbs and topped with creamy mash and hard Italian cheese, this recipe is bound to be a hit with the whole family (especially with the washer-uppers!).
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Potato
600
British Pork Mince
1
Finely Chopped Tomatoes with Onion and Garlic
2
Tomato Ketchup
(Contains Celery)
1
Chicken Stock Pot
2.5
Italian Style Herbs
60
Unsalted Butter
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2
Mangetout
1
Peas
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C and put a large saucepan of water with a pinch of salt on to boil. Peel and chop the potato into 2cm chunks. Pop them into your pan of boiling water and simmer until cooked, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pork mince with a pinch of salt and black pepper. Fry until browned, about 5 mins. Use a wooden spoon to break it up as it cooks. Once browned, pour in the finely chopped tomatoes with onion and garlic, water (amount specified in the ingredient list), tomato ketchup and chicken stock pot. Stir well to dissolve the stock pot.
If you think your kids will like the herby seasoning, add the Italian herbs in now (just leave them out if not). Bring to the boil, then reduce the heat to medium and simmer until the mixture has reduced by half and is thick and tomatoey, 12-15 mins. Stir occasionally, reducing the heat if necessary.
Once the potato is cooked, drain in a colander and return to your pan off the heat. Add the butter, a pinch of salt and black pepper. Mash with a potato masher (or fork) until smooth. Once the pork mixture is thickened, pour it into an ovenproof dish and top with dollops of mashed potato. Spread out the potato so it covers the whole top, then sprinkle over the hard Italian cheese. Bake in your oven until golden, 15-20 mins.
While the pie cooks, put another large saucepan of water with a pinch of salt on to boil and then finish your washing up (or have a sit down!). 5 mins before the pie is ready, add the mangetout and peas to your pan of boiling water and simmer until cooked, 5 mins. When ready, drain the veggies in your colander.
Spoon the pie into bowls with the mangetout and peas alongside. Enjoy!
