Name: Pork, potato and red cabbage pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 red onion, thinly sliced; 375g red cabbage, finely shredded; 30.00 ml cider vinegar; 500g Pork Mince; 40.00 ml plain flour; 255.00 gm salt-reduced chicken stock; 125.00 ml apple cider; 40.00 ml thyme leaves; 600g Desiree potatoes, unpeeled, very thinly sliced (see Notes); Olive oil spray

Pork, potato and red cabbage pie

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Budget-friendly pork pie with a crispy potato topping - a crowd-pleaser!

Ingredients:

18.20 gm olive oil
1 red onion, thinly sliced
375g red cabbage, finely shredded
30.00 ml cider vinegar
500g Pork Mince
40.00 ml plain flour
255.00 gm salt-reduced chicken stock
125.00 ml apple cider
40.00 ml thyme leaves
600g Desiree potatoes, unpeeled, very thinly sliced (see Notes)
Olive oil spray

Instructions:

Preheat the oven to 220C (200C fan-forced). Heat half of the oil in a large deep frying pan over medium heat. Sauté the onion for 2 minutes until softened. Add cabbage and cook for 5 minutes until wilted. Mix in the vinegar, then transfer to a large bowl.
Heat the rest of the oil in the pan over high heat. Sauté the mince, using a wooden spoon to break up lumps, for 5 minutes until fully cooked. Sprinkle with flour and cook, stirring, for 1 minute. Pour in the stock and cider, bring to a boil, then remove from heat. Stir in the cabbage mix and half of the thyme, season, and transfer to a 2L ovenproof dish.
Lay the potato slices in a slightly overlapping pattern over the mince mixture, then spray with oil, sprinkle with the remaining thyme, and season. Bake for 20 minutes.

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