Ingredients
- 1 tablespoon olive oil
- 1 red onion, thinly sliced
- 375g red cabbage, finely shredded
- 1 1/2 tablespoons cider vinegar
- 500g Coles Pork Mince
- 2 tablespoons plain flour
- 1 cup salt-reduced chicken stock
- 1/2 cup apple cider
- 2 tablespoons thyme leaves
- 600g Red Jacket potatoes, unpeeled, very thinly sliced (see Notes)
- Olive oil spray
Directions
- Step 1
Preheat oven to 220C or 200C (fan-forced). Heat half the oil in a large deep frying pan or saucepan over medium heat. Cook onion, stirring, for 2 mins or until softened. Add cabbage and cook, turning, for 5 mins or until cabbage wilts. Stir in the vinegar. Transfer to a large bowl.
- Step 2
Heat the remaining oil in the pan over high heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 5 mins or until cooked through. Sprinkle with the flour. Cook, stirring, for 1 min. Add the stock and cider. Bring to the boil over high heat. Remove from heat. Stir in the cabbage mixture and half the thyme. Season. Spoon into a 2L ovenproof dish.
- Step 3
Arrange the potato, slightly overlapping, over mince mixture. Spray with oil and sprinkle with remaining thyme. Season. Bake for 20 mins.
Recipe courtesy of taste.com.au