Pulled Pork and Cranberry Pie
with mash and tomato salad
A pulled pork pie with a Christmas twist. This magnificent mash-topped dish has a cranberry chutney filling that will fill you with festive cheer.
Tags:
Family Friendly
•Calorie Smart
Allergens:
Sulphites
•Barley
•Wheat
Total Time50 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Pulled Pork
600 grams
Potatoes
1 unit(s)
Carrot
2 unit(s)
Garlic
1 pack(s)
Passata
1 sachet(s)
Dried Thyme
1 sachet(s)
Cranberry Chutney
40 grams
Salad Leaves
1 unit(s)
Tomato
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
Not included in your delivery
1 tbsp
Oil
½ tsp
Salt
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Oil
Nutrition Values
Energy (kJ)2715 kJ
Energy (kcal)649 kcal
Fat16.4 g
of which saturates5.4 g
Carbohydrate90.9 g
of which sugars28.8 g
Dietary Fiber2.3 g
Protein34.5 g
Cholesterol0 mg
Salt3.57 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Potato Masher
•Colander
•Pot with Lid
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- 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.
