{"id":9790,"date":"2026-05-13T18:18:16","date_gmt":"2026-05-13T18:18:16","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9790"},"modified":"2026-05-13T18:55:44","modified_gmt":"2026-05-13T18:55:44","slug":"swineherds-pie","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/swineherds-pie\/","title":{"rendered":"Swineherd’s Pie"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Swineherd’s Pie<\/span><\/h2>\n
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This inexpensive, warming pie is a logical extension of cottage and shepherd's pie: veg and pork mince cooked with herbs and topped with buttery mash. Instead of the using straight potato for the topping, you could use half parsnip or celeriac, both of which go very well with pork, or a mixture of swede (rutabaga) and potato. This is great with cabbage, braised greens or peas.<\/span>
<\/div>This an interesting variation on a Shepherd's Pie, named appropriately for the substituted ground pork. It incorporates some interesting ingredients such as leek, fennel\/sage\/thyme, apple, and Dijon mustard.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Adapted from Riverford<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the Mash<\/span><\/h4>
  • 1<\/span> kg (2\u00bclb)<\/span> potatoes<\/span> peeled and diced<\/span><\/li>
  • 50<\/span> g (3\u00bd Tbsp)<\/span> butter<\/span><\/li>
  • Splash of<\/span> milk or cream<\/span> (about 2-3 Tbsp)<\/span><\/li>
  • Salt<\/span> to taste<\/span><\/li><\/ul><\/div>

    <\/span>For the Filling<\/span><\/h4>
    • 1<\/span> Tbsp<\/span> oil <\/span> for frying (sunflower or similar)<\/span><\/li>
    • 400<\/span> g (14oz)<\/span> pork mince (ground pork)<\/span><\/li>
    • 1<\/span> large<\/span> leek<\/span> halved lengthwise, finely shredded<\/span><\/li>
    • 2<\/span> medium<\/span> carrots<\/span> peeled and finely diced<\/span><\/li>
    • 2<\/span> stalks<\/span> celery<\/span> finely diced<\/span><\/li>
    • 1<\/span> tsp <\/span> dried fennel seeds<\/span> or 4-5 shredded fresh sage leaves<\/strong>, or the leaves from 2 sprigs fresh thyme<\/strong><\/span><\/li>
    • 1<\/span> apple<\/span> cored and cut into small dice<\/span><\/li>
    • 2<\/span> tsp<\/span> Dijon mustard<\/span><\/li>
    • salt and pepper<\/span><\/li>
    • Water<\/span> enough to cover the mixture<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Prepare the Filling:<\/strong> Heat 1 Tbsp of oil <\/strong>in a large pan. Add the ground pork and cook until browned, breaking it up as it cooks. Remove to a plate with a slotted spoon.<\/span><\/div><\/li>
      • Add a little more oil to the pan. Add the leek, carrots, celery, and fennel\/sage\/thyme. Cook gently for 8 minutes<\/strong>, stirring occasionally.<\/span><\/div><\/li>
      • Return the pork to the pan. Add the apple and Dijon mustard. Season with salt and pepper. Add enough wate to just cover<\/strong> the mixture, and simmer until tender (about 40 minutes<\/strong>).<\/span><\/div><\/li>
      • Prepare the Mash:<\/strong> Meanwhile, place the potatoes in a pot with salted water. Bring to the boil and cook for 12-15 minutes, until tender.<\/span><\/div><\/li>
      • Drain, and let steam dry for a couple of minutes. Mash with the butter and milk .Season generously. <\/span><\/div><\/li>
      • Preheat oven to 190\u00b0C\/Gas 5\/375\u2109<\/strong><\/span><\/div><\/li>
      • Transfer the pork filling to a baking dish. Spread the mashed potato over the top.<\/span><\/div><\/li>
      • Bake for 30 minutes<\/strong>, or until the top is lightly browned.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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