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Pork and Butternut squash Cumberland Pie

S: 18st5lb C: 14st2lb G: 10st0lb BMI: 35.1 Loss: 4st3lb(22.96%)
serves 4.....508cals......14.1g fat

500g lean pork mince
1 medium onion, finely chopped
1 medium apple, grated
250ml dry cider
1tsp dried sage
black pepper
750g potatoes, peeled
500g butternut squash, peeled and cubed
grated nutmeg to taste
2 slices (70g) granary bread, made into breadcrumbs
40g red leicester cheese, finely grated

1) place the pork mince in a non-stick pan and add onion. cook over medium heat, stirring frequently for about 10 minutes until the pork is browned.
2) add apple,cider,sage and season with black pepper
3) cover and allow to simmer for 15 minutes
4) preheat oven to 180c/160 fan,GM4
5) meanwhile boil or steam the potatoes until tender and drain
6) steam the butternut squash , or cook according to the packet instructions if using frozen or ready prepared.
7) mash the squash and potatoes together, adding a little grated nutmeg
8) spoon the mince mixture into an ovenproof dish and top with the potato squash mix
9) mix together the breadcrumbs and cheese, and spoon over the potato
10) place in the preheated oven and bake for 25 minutes

can be frozen or refrigerated for 2 days
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