Tourtiere

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 200C/180°C / 350°F fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool. Warm the oil in a non-stick pan, add the mince and onion and quickly fry until browned.
2. 2Add the garlic, spices, stock, plenty of pepper and a little salt and stir until everything is combined. Take the pan off the heat, stir into the potato and leave to cool.
3. 3ShapeRoll out half the pastry and line the base of a 20-23cm pie plate or flan tin. Fill with the pork mixture and brush the edges of the pastry with water. Roll out the remaining dough and cover the pie.
4. 4Press the edges of the pastry to seal, trimming off the excess. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.
5. 5ServeBake for 30 mins until the pastry is crisp and golden. Serve cut into wedges with a crisp green salad. Leftovers are good cold for lunch the next day, served with a selection of pickles.