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You will need...
- 300g leftover Sainsbury's Taste the difference British roast pork, torn into 2cm chunks
- 2 onions
- 2 cloves of garlic
- 250g carrots
- 250g courgettes
- 1 tablespoon olive oil
- 1 tablespoon plain flour
- 300ml vegetable stock
- 1 tablespoon tomato purée
- 2 teaspoons Worcestershire sauce
- 800g Maris Piper potatoes, peeled and thickly sliced
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Method:
- Preheat the oven to 190°C, fan 170°C, gas 5. Peel and slice the onion and garlic. Peel the carrots and courgettes and cut into thick batons.
- Heat 1 tablespoon olive oil in a pan and fry the onion and the garlic until soft. Add the flour and cook for a further minute.
- Add the pork and stir to coat with the onion and garlic mixture. Slowly add the stock ( Top Tip: Adding the stock slowly helps avoid lumps. ), tomato purée and Worcestershire sauce ( Top Tip: Add a dollop of horseradish or chopped red chilli to add a spicy kick. ). Add the carrots and courgettes and simmer for 5 minutes, then transfer to a 2-litre ovenproof dish.
- Blanch the potatoes ( Top Tip: If you don’t have any leftover roast potatoes, use 500g parboiled baking potatoes instead. ) in boiling water for three minutes, then drain. Arrange the potato on top of the pork mixture to cover the surface and bake for 1 ½ hours or until potato is cooked and brown. Serve straight from the dish for a hearty hotpot that makes another great meal from your leftovers.
Did you know?
In 2009 we introduced a new range of Freedom Food pork, from British farms working to strict RSPCA standards.
