Pork Cottage Pie
|Minced cooked pork||1 1⁄2 Pound|
|Chopped parsley||1 Tablespoon|
|Stock/To moisten||1 Tablespoon|
|Mashed potato/To cover||1 Cup (16 tbs)|
Mince pork, rashers and onion very finely.
Sprinkle with parsley, and mix with stock to a fairly wet consistency.
Season with salt and pepper.
Mash potatoes with a knob of butter, salt, pepper and a shake of nutmeg.
Spread over the meat mixture which is in a shallow fireproof dish, making sure that the edges are well sealed.
Bubbling gravy sometimes discolours the top if gaps are left round the edge.
Bake in a moderate oven for one hour.
The top should be golden brown by this time.
If not, it may be finally browned under a hot grill.
Hot skinned tomatoes, tomato puree, or braised celery or onions go well with Pork Cottage Pie.