Canadian Spiced Pork Mince with Mash
A Canadian dinner sized for one person, ready in 28 minutes. About 940 kcal and 37 g protein.
Per portion
Calories from protein 16%, carbs 29%, fat 55%. Estimated from the ingredients.
Roughly £1.90 a portion.
Method
- 1
Boil the mash potatoes in salted water for 15–18 minutes until tender, then drain and mash with the butter and milk. Season and keep warm.
- 2
Meanwhile, heat the oil in a frying pan and cook the onion for 8 minutes until soft and translucent.
- 3
Add the garlic, cinnamon, cloves and thyme, and cook for 30 seconds until fragrant.
- 4
Add the pork mince and diced potato, breaking up the mince, and cook for 5–6 minutes until browned. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 5
Pour in the stock, cover and simmer for 8–10 minutes until the potato is tender and the liquid has mostly reduced. Season to taste. A bigger batch takes longer to reduce: go by how it looks, not the clock.
- 6
Spoon the spiced pork mince over the mash to serve.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/canadian-spiced-pork-mince-with-mash/
