Ingredients
- 1/2 tbsp sunflower oil
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 1/2 tsp sweet smoked paprika
- 3/4 tsp chilli powder
- 3tbsp tomato purée
- 1kg (2lb 4oz) minced free-range pork
- 400g can chopped tomatoes
- 300ml (1/2pt) chicken stock
- 3/4tbsp milk
- 11/2 dried oregano
- pinch sugar
- 2tsp worcestershire sauce
- 8000g (1lb 12oz) potatoes, such as King Edward, peeled and cut into large chunks
- 50g (2oz) unsalted butter
- 2tbsp milk
- 1 large free-range egg, beaten
- 2tbsp breadcrumbs
- You will need:
- 6 individual pie dishes
Instructions
- Heat the oil in a large saucepan over medium-high heat, add the onion and cook for 3 or 4 minutes, or until lightly browned. Add the garlic and cook for another minute, then add the paprika and chilli powder and mix well. Add the tomato purée and mince to the pan, cook for 2 or 3 minutes, stirring often, and allow to brown slightly. Add the tomatoes, stock, milk, oregano, sugar and Worcestershire sauce to the pan, mix well and bring to the boil. Reduce to a simmer and cover. Leave to cook for 30 minutes. Season well.
- Meanwhile, heat the oven to 180C, 160C fan, 350F, gas 4. Bring the potatoes to the boil in a pan of salted water, reduce to a simmer and cook until tender. Drain and mash with the butter and milk; season well. Spoon the mince mixture into the pie dishes and top with the potato, brush with the beaten egg over and sprinkle the breadcrumbs over. Bake for 45 minutes or until browned. Serve with green beans.
