Pork and Potato Pie

Pork and mushrooms topped with mashed potato/carrot/onions.

• Ready In: 1 hr 40 mins
• Serves: 3

Ingredients

• 400  g  pork loin, cubed
•  olive oil
• 1  medium onion, chopped
• 2  fresh tomatoes, peeled and chopped
• 300  ml  pork stock
• 10  button mushrooms, halved if large
• 1⁄2 teaspoon  white sesame seeds
• 3  medium potatoes, cubed
• 1  large carrot, sliced
• 1  medium onion, chopped
•  milk
•  butter
•  salt and black pepper
•  dried parsley flakes

Directions

1. Fry the pork cubes in olive oil until brown on all sides. Add the pork with the onion and chopped tomatoes and seasoning to the pork stock, bring to the boil and simmer for 40 minutes. Add the button mushrooms and simmer for a further 5 minutes.
2. Add the pork/onion/tomatoes to a casserole dish, sprinkle with sesame seeds and keep to one side.
3. Boil the sliced carrot in salted water for 15 minutes. Add the cube potatoes and chopped onion, more water, and boil for a further 15 minutes. Drain and allow to cool slightly then add a little milk, a pat of butter, salt and pepper and mash until creamy smooth.
4. Carefully add the potato mash over the pork in the casserole dish until the pork is completely covered. Fork over the potato and brush on a little melted butter. Sprinkle over the dried parsley flakes and place the casserole under a hot grill until golden brown.