1 Tbs oil
300g fresh Pork Mince
Zest of 1 Lemon
Bunch of fresh Thyme, leaves removed
2 Large Carrots, finely diced
2 sticks Celery, finely chopped
1 large Red Onion
1 tsp Smoked Paprika
3 large flat Mushrooms (I used Portobello)
2x tin Chopped Tomatoes
1x tin Butter Beans
15ml Tomato Paste
1 pkt Baby Spinach leaves
Mix a good pinch of thyme leaves, salt ann pepper with the pork mince. Form into balls and then gently sauté in a large, flat bottomed pan. (approx 7mins) - until browned. Set aside while working on step 2
Chop the carrots, celery and onion into small dice sized cubes. roughly chop the mushrooms.
Use the same pan as the pork and gently sauté the veg until the carrots are soft and the onion is translucent. Grate in the zest of lemon, and sprinkle over 1tsp of paprika.
Add the chopped tomatoes beef stock cube, tomato paste and drained butter beans.
Allow to simmer for about 5mins. Add the pork into the mixture, and top with the spinach.
Transfer all the ingredients to a casserole dish and place in the over (180C) for about 20mins, removing the lid for the last 5 mins.