450 g (14 1/2 oz) pork steaks, cut into bite-sized pieces
1 dessert apple, peeled, cored and chopped
150 g (5 oz) sliced mushrooms
200 ml (7 fl oz) crème fraîche
100 ml (3 1/2 fl oz) chicken stock
1 teaspoon Dijon mustard
25 g (1 oz) butter
4 tablespoons milk
50 g (2 oz) Cheddar cheese, grated
salt and pepper
peas, to serve
cherry tomatoes, basil leaves
and chives, to garnish
Cook the potatoes in a large saucepan of lightly salted boiling water for 10–15 minutes until tender.
Meanwhile, heat the oil in a frying pan. Add the onion and pork and fry over a high heat for 5 minutes, stirring occasionally. Add the apple and mushrooms and cook for a further 2 minutes. Stir in the crème fraîche, stock and mustard and season with salt and pepper. Simmer for 5 minutes.
When the potatoes are cooked, drain and mash with the butter and milk and season with salt and pepper. Spoon the pork mixture into individual flameproof dishes and spoon the mash over the top. Make ridges in the mash with the back of a fork and sprinkle the cheese over the top. Cook under a preheated medium grill until the cheese melts.
Garnish the pies with animal faces using cherry tomatoes for noses, peas for eyes, basil leaves for ears and chives for whiskers. Serve with peas.