Pulled Pork & Tomato Layered Potato Bake
- Prep in:
- 15 mins
- Cook in:
- 25 mins
- Serves:
- 6
| Per Serving | %RI |
|---|---|
| KCAL 408 | 20% |
| Fat 16.6g | 23% |
| Sat Fat 7.9g | 39% |
| Sugar 7.7g | 8% |
| Salt 0.8g | 13% |
Method
Heat the oven to 200c.
Blitz the tomato, onion, carrot, celery together with the garlic, paprika, oregano and some salt and pepper. Bring to the boil in a pan and simmer for a couple of minutes while you make the bechamel.
Melt the butter in a pan and whisk in the flour. Season and gradually whisk in the milk on a gentle heat. Add the bay leaf and nutmeg and cook for a few minutes until thickened.
Blanch the potato slices in boiling water for two to three minutes. Drain and set aside.
Line the bottom of a lasagne dish with a layer of potato followed by half the pork and half the tomato sauce. Top with some bechamel and repeat with another layer. Finish with potato and bechamel and a good grating of Parmesan.
Bake in the oven for half an hour until golden on top.
Serve with buttered shredded savoy cabbage.
Ingredients
500g leftover cooked roast pork shoulder, shredded
1 tin chopped tomatoes (400g)
1 red onion, chopped
1 small carrot, chopped
1 celery stick, chopped
1tsp garlic paste
2tsp smoked paprika
2tsp dried oregano
3 large red potatoes (about 550g), finely sliced lengthways
50g flour
50g butter
300ml skimmed milk
1 fresh bay leaf
A grinding of nutmeg
Salt and pepper
Parmesan, grated, to top.
