Swineherd's Pie with Rarebit Mash Topping

This was invented when I intended to make a cottage pie for guests, but found I only had minced pork in the freezer. It was a bit of a gamble, but it went down a storm and everyone came back for more, so this will now be used for future guests too!

Pete Dunford @cook_2939529

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Ingredients

1 hour

6 servings

Pie filling
1 tbspOlive oil
2Onions
2 stickCelery
2Peeled carrots
1 tbspFresh sage
1/4 tspFennel seed
1/4 tspGround coriander
500 gramsMinced pork
1 cloveGarlic
2 tbspPlain flour
500 mlDry cider
1Leek
2 smallEating apples
1Knorr ham stock cube
1Salt and Pepper
Potato topping
4 largePotatoes
1/2 tspWholegrain mustard
75 gramsCheddar cheese

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Steps

1 hour

1

Roughly chop the onions, carrots and celery sticks. Chop the sage leaves. Grind the fennel seeds in a pestle and mortar. Heat the olive oil in a large pan over a medium heat. Add the onions, carrots and celery to the pan with the sage, fennel and ground coriander and fry gently for about 10 minutes stirring frequently.
2

Add the pork and garlic. Break up any large chunks of mince and, once browned, stir through the flour. Cook through for a further 5 minutes.
3

Peel and core the apples. Chop the apples into chunks and slice the leek. Pour in the cider and add the apple, leek and stock cube. Season and simmer for 25 minutes, stirring frequently and adding a bit more water if needed.
4

Meanwhile make the topping. Preheat the oven to 200C/180C fan. Peel and chop the potatoes. Boil for 20 minutes until tender. Drain, mash and stir through the mustard and cheese. Season to taste.
5

Transfer the pork mixture to an oven-proof dish and top with the mashed potato. Bake in the oven for 20 minutes until nice and golden on top. Serve with some peas or sweetcorn.