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Tuesday, 3 January 2017

Thatch Pie Recipe

This is a recipe I devised based on a shepherds or cottage pie theory. I call it Thatch Pie because it is made with pork and I thought about the Three Little Piggies and their straw house. It was a way to use up the left over porchetta joint from NYE but you could use any left over meat, or simply just mince meat for this and it would taste equally good.

Hubby is on a no carb diet, so I can't use potatoes at the moment, instead I made a vegetable mash out of pumpkin and carrot (both very readily available in all shops and markets in Bangkok).

Left over porchetta - chopped finely - about a cereal bowl - you could use any left over cooked meat
Pork mince - about 250g - I picked up a discount tray for 50 baht from Tops at MBK
Onion - 1 white - chopped roughly
Celery - 1 stick - chopped finely
Carrots - 3 large - peeled and chopped into about 1 inch pieces
Pumpkin - a medium chunk, probably about 1/5 of a whole pumpkin - peeled and chopped into about 1 inch pieces
Olive Oil - 2 tbsp
Bisto granules - 1 tbsp  
Water - a splash as needed 
Wine (optional) - 1 glass of old wine 
Worchester sauce (optional) - 1 tbsp
Brown sauce (HP) (optional) - 1 tbsp
Ketchup (optional) - 1 tbsp
Cranberry sauce (optional) - 1 tbsp
Cheddar cheese - grated - a good couple of handfuls
Parmesan cheese (optional) - grated
Sea Salt and Black Pepper - to taste 

  1. Heat 1 tbsp of olive oil in a frying pan
  2. Brown the onion and celery
  3. Add, and sear, the mince
  4. Add the left over meat
  5. Add a glass of wine and simmer off the alcohol (optional)
  6. Stir all/all of the (optional) sauces that you may have in your fridge or store cupboard
  7. Sprinkle over the Bisto granules
  8. Drizzle with water and stir until you get the consistency of sauce you desire
  9. Season with sea salt and cracked black pepper to taste
  10. Put the meat mixture into a oven proof dish
  11. Saute the carrots and pumpkin in 1 tbsp of olive oil, in a large saucepan
  12. When they are just starting to turn brown cover with water and boil until soft
  13. Drain the carrots and pumpkin well and allow to sit and dry in the hot pan for short while
  14. Mash the carrots and pumpkin to the consistency you like
  15. Spread the mash over the meat mixture
  16. Distribute the grated cheddar cheese evenly over the pie, and add a sprinkle of parmesan, sea salt and cracked black pepper if you like
  17. Place under a hot grill until the cheese has bubbled and browned as you like

Serves 4 (or 3 if you eat like us)

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