I bet you didn’t think that pies could be either quick, simple or healthy. This one doesn’t use pastry so that does help on all those fronts. This one uses cubed pork in a tomatoey sauce topped with sliced potatoes. Great for dinner during the week. Just throw together and shove in the oven.
I did have a recipe for this, but I can’t seem to find it now. I was sure it was a reader recipe on BBC good food, but maybe I was wrong. However, it’s really simple so I should be able to do it from memory.
Pork and potato pie
Serves 2
- 3 medium potatoes, peeled and sliced
- 2 tsp oil
- 250g boneless pork, cubed
- 1 tbsp plain flour
- 1 onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 3 sprigs of rosemary, finely chopped
- 1 pepper chopped into squares, or carrots chopped and/or celery, or mushrooms sliced (whatever you have)
- 1 tin tomatoes
- 200ml beef or chicken stock
- 1 tsp worcester sauce
- salt and pepper to taste
- Preheat the oven to about 190 degrees celsius
- Boil the potatoes until cooked but still firm in boiling water (about 10 minutes). Drain and rinse under cold water
- Meanwhile heat the oil in a pan.
- Toss the pork in the flour and shake off the excess.
- Fry the pork in the oil until browned on all sides.
- Add the onion and garlic, turning down the heat and cook until the onion is softented.
- Add the rosemary and whatever vege you’re using and cook for a further couple of minutes.
- Add in the tomatoes and stock, and bring to the boil.
- Then simmer until you have a good saucey consistency.
- Add in the worcester sauce and then salt and pepper to taste.
- Tip the pork sauce into a baking dish and layer the potatoes on top
- Cook in the oven for about 20-25 minutes until the potatoes are golden (or you can do under the grill, it’s quicker. Until they’re browned, but I think the oven makes them taste nicer)
- Serve and enjoy 🙂
Mrs. Jackson Cooks 