Pork and fennel pie
2
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 1 hr 5 min • Serves: 6 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Pork fillet or tenderloin, raw
480 g, (Buy 600g), cut into 3cm pieces
Brown onion
1 large, cut into thin wedges
Carrot(s)
1 large, coarsely chopped
Celery
1 stick(s), coarsely chopped
Fennel
1 large, thinly sliced
Plain flour
¼ cup(s), (35g)
Fennel seeds
1 tsp, lightly crushed
Salt reduced chicken stock
1½ cup(s), (375ml)
Sebago potato
400 g, unpeeled, coarsely grated
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 2000C or 1800C fan-forced. Heat oil in a large saucepan over high heat. Cook pork, stirring, for 5 minutes or until just browned (do not overcook). Transfer to a plate.
2
Reheat same pan over medium-high heat. Cook onion, carrot, celery and fennel, stirring, for 10 minutes or until vegetables have softened. Add flour and fennel seeds and cook, stirring, for 1 minute or until fragrant.
3
Add stock and bring to the boil. Stir in pork. Transfer to a 1.5 litre (6-cup) capacity baking dish or pie plate. Scatter potato over pie filling and lightly spray with oil. Bake for 45 minutes or until golden and tender. Serve.
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