Stranger Foods

Photograph of Apple and mustard swineherd’s pie.

BritishApple and mustard swineherd’s pie

Serves 4 | Prep 15 mins | Cook 45 mins

Our twist on a British classic, this dish will warm you right up! While traditional versions might come finished with buttery mash, we’ve complemented our low-fat pork filling by adding apple sauce and mustard powder to our fluffy potato topping.

Source: Pinch of Nom Express

Ingredients

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x0.5

low-calorie cooking spray
2 onions, peeled and diced
2 carrots, peeled and finely diced
500 g 5%-fat minced pork
1 tbsp Henderson’s relish or Worcestershire sauce
1 tsp dried sage
½ tsp mustard powder
200 ml pork or ham stock (2 pork or ham stock cubes dissolved in 200 ml boiling water)
2 tbsp tomato puree
150 g frozen peas
sea salt and freshly ground black pepper
800 g potatoes, peeled and quartered
2 tbsp readymade apple sauce
½ tsp mustard powder
80 g steamed vegetables

Instructions

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Place the potatoes for the mash in a large saucepan and cover with cold salted water. Place over a medium heat and bring to the boil then reduce the heat and boil gently for , or until the potatoes are cooked through and tender. Remove from the heat, drain and place a lid on the saucepan. Set aside.
Preheat the oven to 200°C/gas mark 7.
While the potatoes are cooking, spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onions and carrots and cook gently for , until they are beginning to soften. If the onions start to brown, reduce the heat a little. Add the mince, Henderson’s relish, dried sage and mustard powder to the frying pan and cook for until the mince is browned, breaking up any chunks with a wooden spoon.
Add the pork or ham stock, stir well and simmer gently for , until the liquid has mostly reduced, and the mixture looks glossy.
Remove the frying pan from the heat and stir in the tomato puree and frozen peas. Season with salt and pepper. Set aside while you finish preparing the mash.
Add the apple sauce and mustard powder to the cooked potatoes in the saucepan. Mash until the potatoes are smooth and season with salt and pepper.
Place the filling in the ovenproof dish or ovenproof dishes and spread out evenly. Top with the mash, spread out evenly and use a fork to texture the top. Bake in the oven for or until golden brown and piping hot throughout.
Serve with steamed veg, if you like, or your accompaniment of choice.

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