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Cottage Pork Pie


  • 600g potatoes, cooked
  • 1 tablespoon Australian sour cream
  • 1 tablespoon chopped parsley
  • 1 medium carrot, grated
  • 2 cups shredded cabbage
  • 500g lean minced pork
  • 1 bacon stock cube (optional)
  • 1 tablespoon gravy powder
  • 1 tablespoon cornflour
  • 1/2 cup water
  • 50g Australian Swiss-style cheese, grated
  • 1 apple, grated
  • 1/2 teaspoon dried sage
Download Recipe (PDF)


  1. Mash potato with sour cream until smooth. Stir through parsley and carrot, season to taste. In a non-stick frypan cook cabbage with a little water for 5 minutes. Remove cabbage then brown meat. Crumble stock cube over meat. Dissolve gravy powder and cornflour in water. Add to meat and stir until thickened. Return the cabbage and add cheese, apple and sage. Place into a casserole dish. Spoon potato mixture on top. Bake at 180C for 30 minutes. Serve with mixed green vegetables.


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