Spicy Potato Topped Pork Pie

spicy potato topped pork pie

Spicy Potato Topped Pork Pie

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Servings: 4
Calories: 627


  • 1 1/2 lb lean boneless pork
  • salt and freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1 tsp turmeric
  • 8 oz drained canned tomatoes
  • 3 floz thick cream
  • 1 1/2 oz digestive biscuit crumbs

For the potato topping

  • 2 lb potatoes
  • salt
  • 1 1/2 oz butter
  • 4 floz milk
  • freshly ground black pepper
  • flat-leaved parsley to garnish


  • Heat the oven to 170°C (325°F) gas 3.
  • Cut the pork into bite-sized cubes, discarding any fat and gristle. Season generously with salt and freshly ground black pepper.
  • In a casserole, combine the pork with the ground cumin, turmeric, drained tomatoes, thick cream and the biscuit crumbs. Stir to blend and cover. Cook in the oven for 1 3/4 - 2 hours or until really tender. Correct the seasoning. Blot off any surface fat with absorbent paper.
  • Meanwhile, prepare the potato topping. Peel the potatoes and cut into even-sized pieces. Cook them in a saucepan of boiling salted water for 20 minutes or until tender. Drain.
  • Press the potatoes through a vegetable mill into a bowl, or sieve them, pressing with the back of a wooden spoon. Beat in the butter and milk and season with salt and freshly ground black pepper to taste. Spread the potato puree over the spiced pork and return to the oven for a further 15-20 minutes or until golden. Serve immediately, garnished with a sprig of flat-leaved parsley.
Calories: 627 kcal
Carbohydrates: 54 g
Protein: 46 g
Fat: 25g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 158 mg
Sodium: 329 mg
Potassium: 1854 mg
Fiber: 6 g
Sugar: 9 g
Vitamin A: 769 IU
Vitamin C: 50 mg
Calcium: 115 mg
Iron: 5 mg
Ingredients Chopped Pork, Pork
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