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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, tex's rustic pork & root vegetable casserole 🐷. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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

The ingredients needed to make Tex's Rustic Pork & Root Vegetable Casserole 🐷:
  1. Prepare 2 pork loin steaks
  2. Take 1 large onion
  3. Get 1-2 large potatoes
  4. Take 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. Take to taste sea salt and ground black pepper to season
  9. Get 🔽
  10. Prepare gravy
  11. Make ready 1 beef stockpot
  12. Make ready 3 tablespoons plain flour or cornflour (cornstarch)
  13. Take 350 ml water
  14. Get 50 ml sherry or port
  15. Get 2 tablespoons ketchup
  16. Make ready 1 teaspoon Worcestershire sauce

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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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