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Pork Shepherd's Pie with Apple Cider

It freezes well, reheats well and is full of flavor.

2 tablespoons of cooking oil
1 brown onion, diced
3 cloves of garlic, crushed
1 tablespoon of crushed ginger
1/2 a teaspoon of oregano
1/2 teaspoon of pork mince
2 tablespoons of plain flour
1 tablespoon of soy sauce
1 bottle of regular apple cider
1 cup of chicken stock
1/8th of a cabbage, chopped
1 granny smith apple skin on, cored and diced
Plenty of salt and pepper

2 pounds of royal blue potatoes, peeled and diced
1 stick of butter
1 teaspoon of Dijon mustard
1/2 cup of milk or cream
Plenty of salt and pepper

Sauté the onion in the oil. Add the garlic, ginger and pork mince then brown. Add the flour and cook out for 2 minutes. Add the soy, cider, oregano, stock, cabbage, apple and bring to the boil. Season well and allow to simmer for 30 minutes until the sauce is thick and the vegetable and fruit has softened. Transfer into a deep casserole dish.
Boil the potatoes until soft, drain well and mash with the milk, butter, mustard and seasoning. Spoon over the top of the pork mixture.

At this stage you can bake it until a bit browned, refrigerate it for several days until reheating in the oven or freeze it for up to 3 months before thawing and reheating in the oven.

**The addition of ginger goes so beautifully in this dish with the apple and pork. The Dijon mustard makes for a flavoursome mashed potatoes. Herbs such as parsley or chives would suit well either in the pork or potato.**

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