Potato And Cheddar Pie

Serves 4
No-one can say no to a pie!


  • 45 ml sunflower oil
  • 1 onion, finely chopped
  • 3 onion, finely chopped
  • 450 g pork mince
  • 250 g button mushrooms, sliced
  • 10 ml ground paprika
  • 5 ml cayenne pepper
  • 250 g spinach, washed and chopped
  • 8 baby potatoes, skin on, quartered and parboiled
  • 250 ml sour cream
  • 15 ml fresh lemon juice
  • 15 ml fresh parsley, finely chopped
  • 50 g cheddar, grated
  • Salt, to taste
  • 400 g store-bought shortcrust pastry
  • 1 large egg, lightly beaten


  1. Preheat the oven to 180°C.
  2. Heat the oil in a large pot and sauté the onion and garlic for a few minutes. Add the mince and break up with a fork.
  3. Add the rest of the ingredients except the pastry and egg, stir, cover and cook for 40 minutes.
  4. Spray a 23 cm springform cake tin with nonstick spray. Roll out the pastry and line the tin, leaving some pastry overhanging the rim.
  5. Spoon the mince mixture into the case and fold over the hanging pieces. Brush with the egg and bake until puffed and golden, 30 minutes.