Pigman's Pie

Ingredients:


1 kg pork mince
0.5 kg apples, de-pipped, sliced, but not skinned
1 large onion, chopped
1 tin chopped tomatoes
6 cloves of garlic, squashed (more if you like garlic - stick a whole bulb in, why not)
1 pkt sage and onion stuffing (cheap)
Mushrooms - as many as you like
Gravy granules

Other bits and pieces that you want to get rid of, celery, spring onions, whatever; but remember it's pork and apple, so you might want to add a few more of those if you've got a lot of odds and ends to use up

Salt, pepper, if you can be bothered

Method

Cook the apples in just enough water till they're softish. A spoonful of sugar, a bit of cinnamon if you've got it. Strain and - nb - keep the liquid

Cook the onions till soft

Add the garlic, cook a bit more

Add the mushrooms (obviously rough-chopped)

Put in the mince and cook till brown

Then the tomatoes

Other bits and pieces

While this is going on, heat up the apple juice (add water to make it up to about 3/4 litre) and when it's boiling, add the gravy granules, probably about 6 teaspoonfuls. (Use your common sense and initiative here).

Add the sage and onion mix to the gravy and pour into the mince - by the way, you're going to need a big pan for this - did I mention that?

Give it a good stir and bring up to the boil. Then keep it simmering for 3/4 to 1 hour. Every few minutes, give it a another stir; it might tend to stick to the bottom of the pan.

Then forget about it till tomorrow. It should be reasonably stiff. If not warm it up again and add in some cornflour.

You can use the result as a base for a shepherd's pie type dish, or as a stew with added baked/boiled potatoes.

I've named it Pigman's Pie.