Rustic Italian Pork & Cauli-Potato Pie
with Mushroom, Spinach & Parmesan- Milk
- Celery
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Baby Spinach Leaves
250 g
Pork Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Sliced Mushrooms
2
Potato
1 packet
Tomato Paste
1
Cauliflower
1 sachet
Thyme
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Cut cauliflower into small florets. Peel potato and cut into large chunks. • Cook cauliflower and potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain and return to the pan. Add the milk, half the butter and a generous pinch of salt. Mash until smooth and cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled! Little cooks: Get those muscles working and help mash the potatoes and cauliflower!
• While the veggies are cooking, pick thyme leaves.
• Preheat grill to high. Heat a large frying pan over high heat with a drizzle of olive oil. Cook sliced mushrooms, stirring, 3-4 minutes. • Add pork mince and cook, breaking up with a wooden spoon, until just browned, 4-5 minutes.
• Reduce heat to medium, then add tomato paste, thyme and garlic & herb seasoning and cook until fragrant, 1 minute. • Add chicken-style stock powder, the water, brown sugar and remaining butter and cook, until slightly thickened, 2-3 minutes. • Remove from heat and stir in baby spinach leaves until wilted.
• Transfer the filling to a baking dish and spread evenly with the cauli-potato mash. • Sprinkle with Parmesan cheese. Season with pepper. • Grill pie until the top is lightly golden, 5-10 minutes. Little cooks: Join in on the fun by smoothing the mash mixture evenly over the pie!
• Divide the Italian pork and mushroom ragu pie with cauli-potato mash between plates to serve. Enjoy!
