Kiddipedia
This warming winter pie swaps the traditional puff pastry lid for a pillow of creamy spring onion mash. Nestled beneath it is juicy pork cooked in coconut milk and aromatic masala. This recipe comes from Dinnerly, Australia’s most affordable meal-kit. There is a rotating menu with 14 picks each week, including plenty the kids will love!
Ingredients
- 600g pork mince
- 1kg white potatoes
- 100g baby spinach leaves
- 40g spring onion
- 20g Indian masala
- 1 can coconut milk (400ml)
- 20g butter
- 2 tbs vegetable oil
- 2 tbs tomato paste
- 1 tsp sugar
Method
- Prep ingredients
Preheat the oven to 220C. Thinly slice the spring onions, including the green part. Peel the potatoes and cut into 2-3cm chunks. Chop 20g butter.
- Boil potatoes
Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-15 mins or until tender. Drain then return to the pan. Mash the potato until smooth, then add 2 tbs coconut milk, butter and one-quarter of the spring onion. Season with salt and pepper and stir until well combined.
- Brown pork
Meanwhile, heat 2 tbs vegetable oil in a large frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 5 mins or until browned. Add the remaining spring onion and the Indian masala seasoning and cook, stirring, for 1 min or until fragrant.
- Simmer filling
Add the remaining coconut milk, 2 tbs tomato paste, 125ml (½ cup) water and 1 tsp sugar to the pan. Season with salt and pepper. Bring to a simmer and cook for 1 min or until reduced slightly. Stir through the spinach and remove the pan from the heat.
- Bake and Serve up
Spoon the pork mixture into a 4L (8 cup) baking dish. Top with the spring onion mash. Place the dish on an oven tray and bake for 10 mins or until golden. Stand for 5 mins then divide the pie among plates and enjoy!
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