By Jillian Adamson
G - Pork, Apple & Sage Potato Pie
20 steps
Cook:45min
Celebrate the classic autumn pairing of pork and apple in this hearty potato-topped pie, infused with aromatic sage and served with vibrant green vegetables.
Original here: https://www.gousto.co.uk/cookbook/recipes/pork-apple-sage-potato-topped-pie
Updated at: Thu, 17 Aug 2023 14:07:44 GMT
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
26
High
Nutrition per serving
Calories623.7 kcal (31%)
Total Fat31.6 g (45%)
Carbs52.9 g (20%)
Sugars18.6 g (21%)
Protein30.1 g (60%)
Sodium1876.1 mg (94%)
Fiber11.1 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 Boil a kettle.
Step 2
Slice the potatoes (skins on) into discs and add them to a baking tray with a generous drizzle of vegetable oil and a pinch of salt.
Step 3
Give everything a good mix up and put the tray in the oven for 15-20 min or until beginning to soften.
Step 4
Whilst the potatoes are cooking, peel and finely dice the brown onion.
Step 5
Peel and finely chop (or grate) the garlic.
Step 6
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat.
Step 7
Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until the onion has softened.
Step 8
Meanwhile, core and cut the apple in half. Dice half and slice the other half finely (skin-on).
Step 9
Once the onion has softened, add the chopped garlic, diced apple, dried sage and white wine, and cook for 1-2 min or until the apple has begun to soften.
Step 10
Once softened, add the pork mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go.
Step 11
Whilst the pork mince is browning, dissolve 2 chicken stock cube in 350ml boiled water with the Dijon mustard – this is your Dijon stock.
Step 12
Once browned, stir in 2 tbsp gf flour to the pan and cook for 1 min, then add the Dijon stock with a crack of black pepper and cook for 3-4 min or until thickened to a bolognese-like consistency.
Step 13
Transfer the pork & apple mixture (reserve the pan and wipe clean) to an oven-proof dish.
Step 14
Carefully top with the softened potato discs (they will be hot!) then slide in the sliced apple, making sure they are evenly distributed.
Step 15
Put the dish in the oven for 15-20 min or until everything is bubbling and the potatoes are golden – this is your pork, apple & sage potato-topped pie.
Step 16
Once the pie has been cooking for 10-12 min, return the reserved pan to a medium-high heat with a knob of butter.
Step 17
Once melted, add the shredded kale with a pinch of salt and a small splash of water and cook for an initial 2 min.
Step 18
Add the peas and cook for a further 1-2 min or until bright green and wilted.
Step 19
Serve the pork, apple & sage potato-topped pie with the greens to the side.
Step 20
Enjoy!
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
