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We hope you got benefit from reading it, now let’s go back to tex's rustic pork & root vegetable casserole 🐷 recipe. You can have tex's rustic pork & root vegetable casserole 🐷 using 16 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to cook Tex's Rustic Pork & Root Vegetable Casserole 🐷:
- Get 2 pork loin steaks
- Provide 1 large onion
- Get 1-2 large potatoes
- You need 10 whole baby carrots
- Prepare 3-4 baby parsnips (sliced lengthways)
- Take 1/4 cup mixed sweetcorn and garden peas
- Take little olive oil or melted butter
- Provide to taste sea salt and ground black pepper to season
- Use 🔽
- Take gravy
- Use 1 beef stockpot
- Use 3 tablespoons plain flour or cornflour (cornstarch)
- Take 350 ml water
- You need 50 ml sherry or port
- Provide 2 tablespoons ketchup
- Use 1 teaspoon Worcestershire sauce
Instructions to make Tex's Rustic Pork & Root Vegetable Casserole 🐷:
- Slice your potatoe(s) without peeling, and preheat the oven to gas mark 5/190°C (355°F)
- Slice each steak into 8 pieces
- At this stage you might want to brown off the pork and onions in a skillet
- Line an oven proof dish with sliced onion
- Add a layer of pork
- Onions again…
- …then a final layer of pork
- Add the sweetcorn and peas
- Finally, add a layer of parsnips and carrots
- Put the flour in a jug, then stir in the sherry and the water
- Heat on high for 2-2½ minutes in the microwave, or in a saucepan until it starts to boil. Add the stockpot and allow to dissolve. Simmer on a low heat until it reduces to the thickness you prefer for gravy. Add more water if it gets too thick
- Next, add the Worcestershire sauce and the ketchup to taste. Season if necessary
- Don't season too much. The stockpot will do most of the work for you
- Add to the dish until it almost covers the vegetables, but not quite
- Cover in tin foil and cook for 90 minutes
- Finally, remove from the oven, and remove the foil. Add a layer of potatoes, drizzle with the olive oil or butter, then season.
- Put in the oven for another hour (uncovered) or until the potatoes have browned
- Serve as is, or with a pickled vegetable, like beetroot or red cabbage
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