Porky Pie

(SERVES 4)

• 350 g/12 oz/3 cups minced (ground) pork
• 2 onions, chopped
• 100 g/4 oz button mushrooms, sliced
• 2 carrots, finely diced
• 50 g/2 oz/ ½ cup frozen peas
• 30 ml/2 tbsp plain (all-purpose) flour
• 300 ml/ ½ pt/ ¼ cups chicken stock, made with 1 stock cube
• 2.5 ml/ ½ tsp dried mixed herbs
• Salt and freshly ground black pepper
• 450 g/1 1b potatoes, thinly sliced
• 10 ml/2 tsp low-fat spread

To Serve:

• Chopped spinach

Put the pork in a flameproof casserole (Dutch oven) with the onions, mushrooms and carrots. Fry (sauté), stirring, until the meat is brown and all the grains are separate. Drain off any fat. Add the peas and stir in the flour. Cook for 1 minute, stirring. Remove from the heat and blend in the stock. Return to the heat and bring to the boil, stirring. Add the herbs and salt and pepper to taste. Reduce the heat, part-cover and simmer gently for 30 minutes, stirring from time to time to prevent sticking. Meanwhile, cook the potatoes in lightly salted boiling water for about 4 minutes until just tender but still holding their shape. Drain. When the meat mixture is cooked, arrange the potato slices overlapping all over the top. Dot with the low-fat spread and place under a hot grill (broiler) until well browned. Serve straight from the pan with chopped spinach.