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Swineherd’s Pie

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Swineherd’s Pie


600g Cooked Ham – in 1-2 cm dice
200ml Cider
1 tbsp Wholegrain beer mustard
1 leek (sliced)
1 carrot (small dice)
6 chestnut mushrooms (halved)
1 tin condensed mushroom soup
600g Potatoes
100g swede
1 tbsp butter
2 tbsp chopped mixed fresh herbs (sage, rosemary, parsley)
80g Cheddar cheese.


Preheat the oven to 180*c
1. Peel, chop & put the potatoes and swede on to boil (ensure the swede is cut about 4 times smaller than the potatoes to ensure the same cooking time).
2. Meanwhile combine the chopped ham, sliced leek, diced carrot, halved mushrooms in the base of a baking dish.
3. In a medium bowl, mix together the condensed soup, mustard and cider. Season.
4. Pour the sauce over the items in the base of the baking dish.
5. When the potatoes/swede are ready, drain and mash with the butter, season and then fold in the fresh herbs.
6. Place the mash over the ham mix and bake in the oven for 35minutes. Add some grated cheddar to the top 10 minutes before cooking time is up.