Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper.
Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in.
Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick.
Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste.
Put it in an ovenproof dish and top with the potatoes.
Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.
Ingredients:
1 lb cooked pork, chopped
1 lb potatoes, peeled
3 ounces butter
2 ounces flour
15 fluid ounces milk
5 fluid ounces white wine
vegetable stock cubes
1 tablespoon mango chutney
2 ounces plain yogurt
4 ounces cheddar cheese
quick-cooking vegetables ( of your choice, I use sweetcorn, peas, peppers, courgettes, chopped where necessary)
fresh basil, finely chopped
coriander, finely chopped
Steps/Methods:
Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper.
Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in.
Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick.
Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste.
Put it in an ovenproof dish and top with the potatoes.
Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.
