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%

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

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

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

50g flour

50g butter

300ml skimmed milk

1 fresh bay leaf

A grinding of nutmeg

Salt and pepper

Parmesan, grated, to top.

3 large Rooster potatoes (about 550g), finely sliced lengthways 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 50g flour 50g butter 300ml skimmed milk 1 fresh bay leaf A grinding of nutmeg Salt and pepper Parmesan, grated, to top.

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