Hunter's Pie (Dutch Hollandse Jachtschotel)

An easy to prepare dinner pie that uses up leftover meat in a fabulously delicious way.

2.2 lbs potatoes (1 kg)
½ lbs leftover pork roast meat (225 g)
2 oz butter (60 g)
2 onions
3-4 oz cheese, grated (100 g)
1 cup beef broth (2 dL)
3 tart apples
sea salt
black pepper, freshly cracked
thyme
1 bay leaf
2 cloves
vinegar

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Peel, cook and mash the potatoes. Cut and cube the meat. Dice the onions and sauté them in half of the the butter (the rest is used as final ‘topping’). Add the meat and quickly fry it. Add the broth, bay leaf, thyme, cloves and a bit of vinegar. Turn down the heat and simmer the meat for 30 minutes. Add sea salt and pepper for taste.

Pour the mix into a greased ovenproof dish.

Peel and slice the apples and put the slices on top of the mix. Cover it all with the mashed potatoes. Put dabs of butter on top and sprinkle it with the grated cheese.

Bake for about 20 minutes, till the top is browned.

Serve with a salad.