Tex's Rustic Pork & Root Vegetable Casserole 🐷
Tex's Rustic Pork & Root Vegetable Casserole 🐷

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tex's rustic pork & root vegetable casserole 🐷. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Tex's Rustic Pork & Root Vegetable Casserole 🐷 is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Tex's Rustic Pork & Root Vegetable Casserole 🐷 is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tex's rustic pork & root vegetable casserole 🐷 using 16 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Tex's Rustic Pork & Root Vegetable Casserole 🐷:
  1. Take 2 pork loin steaks
  2. Make ready 1 large onion
  3. Take 1-2 large potatoes
  4. Make ready 10 whole baby carrots
  5. Prepare 3-4 baby parsnips (sliced lengthways)
  6. Take 1/4 cup mixed sweetcorn and garden peas
  7. Take little olive oil or melted butter
  8. Prepare to taste sea salt and ground black pepper to season
  9. Take 🔽
  10. Prepare gravy
  11. Make ready 1 beef stockpot
  12. Get 3 tablespoons plain flour or cornflour (cornstarch)
  13. Take 350 ml water
  14. Take 50 ml sherry or port
  15. Get 2 tablespoons ketchup
  16. Get 1 teaspoon Worcestershire sauce
Instructions to make Tex's Rustic Pork & Root Vegetable Casserole 🐷:
  1. Slice your potatoe(s) without peeling, and preheat the oven to gas mark 5/190°C (355°F)
  2. Slice each steak into 8 pieces
  3. At this stage you might want to brown off the pork and onions in a skillet
  4. Line an oven proof dish with sliced onion
  5. Add a layer of pork
  6. Onions again…
  7. …then a final layer of pork
  8. Add the sweetcorn and peas
  9. Finally, add a layer of parsnips and carrots
  10. Put the flour in a jug, then stir in the sherry and the water
  11. 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
  12. Next, add the Worcestershire sauce and the ketchup to taste. Season if necessary
  13. Don't season too much. The stockpot will do most of the work for you
  14. Add to the dish until it almost covers the vegetables, but not quite
  15. Cover in tin foil and cook for 90 minutes
  16. Finally, remove from the oven, and remove the foil. Add a layer of potatoes, drizzle with the olive oil or butter, then season.
  18. Put in the oven for another hour (uncovered) or until the potatoes have browned
  19. Serve as is, or with a pickled vegetable, like beetroot or red cabbage

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