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!



  • 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




  1. 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.


  1. 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.


  1. 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.


  1. 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.


  1. 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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