Notes
Ingredients
250g minced pork
160g chestnut mushrooms, sliced
1 leek, washed and sliced
few sprigs thyme
1 clove garlic, crushed
300g potatoes, peeled and diced
300ml chicken stock
50g cream cheese
Method
Heat a drizzle of oil in a frying pan over a medium-high heat, and add the minced pork. Stir fry for 5-8 minutes, breaking up the mince as you go, until starting to caramelise.
Once the pork has browned, add the leek and mushrooms, along with a pinch of salt, and fry for around 5 minutes until softened.
Add the thyme and garlic and cook for 1 minute until fragrant, then add the potatoes, boiling chicken stock and cream cheese.
Bring to a boil then simmer for 15-20 minutes, until the potatoes are cooked through.
Check for seasoning and serve with a good grind of black pepper.