Pulled Pork & Tomato Layered Potato Bake

Pulled Pork and Tomato Layered Potato Bake
Prep in Prep in:
15 mins
Cook in Cook in:
25 mins
Serves 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

Take a look at this Pulled Pork Potato Bake. You can make it using leftovers, its a doddle to do and absolutely mouth-watering!

  1. Preheat the oven to 200°C, 180°C, Fan, Gas Mark 6.
  2. Blitz the tomato, onion, carrot and celery together with the garlic, paprika and oregano.  Season.  Bring to the boil in a pan and simmer for a couple of minutes while you make the white sauce.  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.
  3. Blanch the potato slices in boiling water for two to three minutes. Drain and set aside.
  4. 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 white sauce and repeat with another layer. Finish with the potato and white sauce and a good grating of Parmesan.
  5. Bake in the oven for 30 minutes until golden on top.
  6. Serve with buttered shredded savoy cabbage.

Ingredients

3 large red potatoes (about 550g), finely sliced, lengthways

500g leftover cooked roast pork shoulder, shredded

1 x 400g can chopped tomatoes

 1 red onion, peeled and chopped

1 small carrot, peeled and chopped

1 celery stick, chopped

1 teaspoon garlic paste

2 teaspoons smoked paprika

2 teaspoons dried oregano

For the sauce:

50g butter

50g plain flour

300ml skimmed milk

1 fresh bay leaf

A grinding of nutmeg

Freshly grated Parmesan cheese, to garnish

3 large red potatoes (about 550g), finely sliced, lengthways 500g leftover cooked roast pork shoulder, shredded 1 x 400g can chopped tomatoes  1 red onion, peeled and chopped 1 small carrot, peeled and chopped 1 celery stick, chopped 1 teaspoon garlic paste 2 teaspoons smoked paprika 2 teaspoons dried oregano For the sauce: 50g butter 50g plain flour 300ml skimmed milk 1 fresh bay leaf A grinding of nutmeg Freshly grated Parmesan cheese, to garnish

You may also like

Bengali spiced Potato & Fish Curry

Ditch the takeaway and discover this Bengali spiced potato and fish curry. With soothing coconut milk and a chilli kick, This is a great dish to experiment with spice combinations - don’t be afraid to turn up the heat a little!

  • Prep in: 5 mins
  • Cook in: 30 mins
 Roasted Red Pepper, potato, chorizo and kale stew

Roasted Red Pepper, potato, chorizo and kale stew

Roasted Red Pepper, Potato, Chorizo and Kale Stew

Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.

  • Prep in: 10 mins
  • Cook in: 40 mins
Buffalo-style slow cooked potato and chicken with slaw, salad and ranch dressing

Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing

Buffalo-style slow cooked potato and chicken with slaw, salad and ranch dressing

Switch on that Slow Cooker and impress your friends with this Buffalo-Style Potato and Chicken recipe. Served with homemade slaw, salad and ranch dressing this dish is sure to please any crowd! 

 

  • Prep in: 25 mins
  • Cook in: 2-4 hours / 120-240 mins
Salmon and Mozzarella Potato Bonbons Recipe

Salmon and Mozzarella Potato Bonbons

A quirky twist on a fish cake, these can be served as a mini-appetizer or canape at a party - they look and taste great!

  • Prep in: 15 mins
  • Cook in: 15 mins