Farmer’s Pie

For the farmer’s pie, dice the chop and bacon and cut the onion into rings. Peel apples and cut into wedges. Heat 30 g half-fat margarine. Fry the pork neck and vegetable stock cube with the bacon. Add onion, apples and dried marjoram and fry for 5 minutes. Let the meat cool for about 1 hour.

Process with a meat grinder to a fine farce. Melt half-fat margarine and add to the meat farce with the herbs and cayenne pepper and stir briefly. Finely dice cucumbers and stir in with fresh marjoram and chopped parsley. Season to taste, pour into an earthenware dish and cover and refrigerate the farmer’s pie overnight.

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