Pigman's Pie

Recipe By :Jimmy Doherty
Serving Size: 4

1 large onion, chopped finely
2 rashers bacon, chopped into small pieces
Drippings, or oil for frying
1 clove garlic, crushed
450 grams (1 pound) cooked pork, coarsely chopped or minced
1 Tbsp plain flour
300 ml (1/2 pt) cider and 1 chicken or vegetable stock cube (or just 300 ml
stock instead)
Freshly ground black pepper
1 cooking apple, peeled, cored and chopped
900 gram (2 lb) potatoes, peeled and quartered
25 gram (1 oz) butter
30 ml (1 fl oz) hot milk
100 gram (4 oz) mature Cheddar or whatever you have to hand, grated
1 Tbsp whole grain mustard
Salt

Fry onion and bacon together in fat or oil until the onion is soft and bacon
browned. Add garlic and cook for a few more minutes, add the pork and mix
well. Stir in the flour, pour in cider and crumble in the stock cube (or
just add the made up stock if using). Season with black pepper and salt, if
necessary. Finally, add the apple and give it a good stir. Cover and simmer
for about 15-20 minutes.
Meanwhile, boil the potatoes in salted water until tender. Drain and mash
with butter, adding enough hot milk to loosen the mash. Add cheese and
mustard and mix. Season with ground black pepper and salt if necessary.
Taste the mash first as the cheese may make it salty. Put the meat mixture
into an ovenproof dish and spoon the potato on top, fluffing it up with a
fork. Bake in a pre-heated oven at 190 C/375 F/gas 5 for about 30 minutes
until golden and crispy on the top.

Serves four
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