Beef and Pork Pie

Beef and Pork Pie

1 Red onion, thinly sliced

2 Cloves garlic, minced

300g pork mince

300g beef mince

1 Tbsp finely chopped rosemary leaves

1 Tbsp finely chopped thyme leaves

1 ½ tsp smoked paprika

2 carrots, grated

1 x 400g can tomatoes

Crispy cheese potato top

800g potatoes, peeled and sliced thinly (2-3mm ish) rounds

2 Tbsp melted butter

1 tsp finely chopped rosemary leaves

1 ½ cups grated cheese (any)

Veggies

1 head of broccoli

2 cups of frozen peas (defrosted)

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1. Preheat oven to 220°C. Set aside a medium-sized casserole dish (measuring about 20cm x 30cm).

2. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion, garlic and mince for about 5 minutes or until browned breaking meat up with a wooden spoon as it cooks. Add herbs; paprika and carrot and cook for a further 1 minute.

3. Add tomatoes and simmer for about 4 minutes, until the sauce has thickened slightly. Season to taste with salt and pepper.

4. While the mince mixture simmers, prepare the topping. In a medium-sized bowl, toss sliced potato, melted butter and herbs together until well combined. Season with salt.

5. Transfer mixture to the casserole dish. Arrange the potato slices, overlapping, in rows, then sprinkle with cheese. Bake for about 30 minutes or until the potatoes are tender. Turn oven grill to high and grill for about 2 minutes or until the cheese is golden.

6. Bring a medium-sized pot of water to the boil when the pie has 10 minutes of cook time remaining, cut broccoli into small florets. Lightly steam or boil broccoli and peas until vibrant green and just tender. Drain, then season with salt and pepper.

Tip: when serving make sure Harry gets the most