pudnpie
Silver Member
I make no claims for authenticity - this is just based on what I have had on holiday 
.
34pps total (according to WW tracker)
4 servings
9pps per serving
200g potatoes peeled weight (preferably firm, waxy ones)
500g Waitrose Pork Mince
1 onion chopped
1tbsp tomato puree
Clove of garlic
1 tbsp dried savory or thyme (or whatever you have)
1tsp ground cumin
200ml fresh chicken stock
250 low fat plain yogurt
2 mediums eggs
50g half fat cheddar grated
nutmeg for grating (or a large pinch of the ready ground)
Cut the potatoes into chunks about 1.5cm and boil for 5 mins or microwave until they are just beginning to go tender. Drain and set aside
Fry off the pork and onion in a large pan until the pork starts to brown. Add the garlic, cumin, herbs and tomatoe puree and fry for a few more minutes. Add the stock, bring to the boil and simmer until most of the stock has evaporated about 15 mins. There should be a few tablespoons of liquid left when you tilt the pan. Seanson with salt and pepper. Mix in the potatoes. Put into a dish and flatten down as much as possible.
Beat together the eggs and yogurt and add the cheese. Add a few grates of nutmeg and mix well. Pour over pork mixture.
Put in an oven preheated to 180/gas 4/fan 160 for about 40 minutes until the topping has set and is browned on top. Serve with some veg or salad. In Bulgaria everything comes with grated white cabbage!
. 34pps total (according to WW tracker)
4 servings
9pps per serving
200g potatoes peeled weight (preferably firm, waxy ones)
500g Waitrose Pork Mince
1 onion chopped
1tbsp tomato puree
Clove of garlic
1 tbsp dried savory or thyme (or whatever you have)
1tsp ground cumin
200ml fresh chicken stock
250 low fat plain yogurt
2 mediums eggs
50g half fat cheddar grated
nutmeg for grating (or a large pinch of the ready ground)
Cut the potatoes into chunks about 1.5cm and boil for 5 mins or microwave until they are just beginning to go tender. Drain and set aside
Fry off the pork and onion in a large pan until the pork starts to brown. Add the garlic, cumin, herbs and tomatoe puree and fry for a few more minutes. Add the stock, bring to the boil and simmer until most of the stock has evaporated about 15 mins. There should be a few tablespoons of liquid left when you tilt the pan. Seanson with salt and pepper. Mix in the potatoes. Put into a dish and flatten down as much as possible.
Beat together the eggs and yogurt and add the cheese. Add a few grates of nutmeg and mix well. Pour over pork mixture.
Put in an oven preheated to 180/gas 4/fan 160 for about 40 minutes until the topping has set and is browned on top. Serve with some veg or salad. In Bulgaria everything comes with grated white cabbage!
