with mash and tomato salad
This magnificent mash-topped dish has a cranberry chutney filling that's warming and delicious all at once.
Allergens
Utensils
Tags
Irish Pulled Pork
300 grams
Potatoes
600 grams
Carrot
1 unit(s)
Garlic
2 unit(s)
Passata
1 pack(s)
Dried Thyme
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Salad Leaves
40 grams
Tomato
1 unit(s)
Balsamic Glaze
1 sachet(s)
Chicken Stock
1 sachet(s)
Oil
1 tbsp
Salt
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Oil
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks. Place in a pot, cover with water and season with salt.
- Bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving some cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, remove the packaging from the pork and pop into an oven dish.
- Cover with foil and cook for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
- Meanwhile, trim the carrot (no need to peel), then coarsely grate.
- Peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the grated carrot. Fry until starting to colour, 5-6 mins.
- Add the garlic to the carrot and cook for 1 min more.
- Stir the passata, cranberry chutney, dried thyme, stock, ½ tsp salt (per 2P) and 50ml water (per 2P) into the pan.
- Bring to the boil, then lower the heat to medium.
- Simmer until thickened, 4-5 mins.
- Once thickened, remove the pan from the heat.
- When the pork is ready, drain the cooking liquid into a bowl.
- Shred the pork with two forks while still in the oven dish.
- Add the simmered sauce and 2 tbsp of the reserved cooking water (per 2P) then mix well to combine.
- Spread the mash over the top in an even layer, using the back of a spoon to smooth it out.
- Place the pie on the top shelf of the oven to warm, 5-6 mins.
- While the pie warms, mix 1 tbsp oil (per 2P) with the balsamic glaze in a salad bowl.
- Season to taste with salt and pepper.
- Just before serving, add the salad leaves and tomato to the bowl with the dressing. Toss to combine.
- Once cooked, share the pork pie between plates.
- Serve the tomato salad alongside.
2679
kJ
Energy (kJ)
640
kcal
Energy (kcal)
16.4
g
Fat
5.4
g
of which saturates
87.6
g
Carbohydrate
28.8
g
of which sugars
2.7
g
Dietary Fiber
34.3
g
Protein
0
mg
Cholesterol
4.78
g
Salt
