A potato topped pork pie, that will please the wallet and the family.
- Preheat oven to 220C or 200C (fan-forced). Heat half the oil in a large deep frying pan or saucepan over medium heat. Cook onion, stirring, for 2 mins or until softened. Add cabbage and cook, turning, for 5 mins or until cabbage wilts. Stir in the vinegar. Transfer to a large bowl.
- Heat the remaining oil in the pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through. Sprinkle with the flour. Cook, stirring, for 1 min. Add the stock and cider. Bring to the boil over high heat. Remove from heat. Stir in the cabbage mixture and half the thyme. Season. Spoon into a 2L ovenproof dish.
- Arrange the potato, slightly overlapping, over mince mixture. Spray with oil and sprinkle with remaining thyme. Season. Bake for 20 mins.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set