Preheat the oven to 160°C.
Melt butter in a small pan over medium heat.
Stir in flour to create a paste, cook for two minutes, and set aside in a bowl.
Sweat onions with butter and seasoning in a lidded casserole for five minutes until soft.
Add spices and pork, stirring until the meat is golden-brown.
Pour in stock and bake in the oven for 45 to 60 minutes until pork is tender.
Fry mushrooms in olive oil over high heat until golden-brown.
Add mushrooms to the casserole after the pork has cooked for 30 minutes.
Remove pork and mushrooms from the liquid and keep warm.
Add cream to the liquid, boil, and whisk in roux to thicken.
Stir in parsley, return pork and mushrooms to the sauce, and season.
Transfer the mixture into a large pie dish or individual dishes.
Increase oven temperature to 180°C.
Boil unpeeled potatoes in salted water for ten minutes.
Drain most water, leaving 4cm depth, and simmer until cooked through.
Drain, peel while hot using a tea towel, and return to the pan.
Mash potatoes well with butter until smooth.
Stir in boiling milk, season, and whisk to a pleasing texture.
Spread mash over the filling and score a diamond pattern on top.
Bake for 30 to 40 minutes until the top is golden-brown.
Boil green beans for 4 minutes until tender, then refresh in cold water.
Heat oil and fry mustard seeds until they pop, then add garlic.
Add chili, beans, salt, and sugar, stirring well.
Cook on low heat for 8 minutes and season to taste.
Serve the pie with a side of spiced green beans.