Pulled pork tomato layered potato bake

Pulled pork tomato layered potato bake

40 mins

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Ingredients

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

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

50g flour

50g butter

300ml skimmed milk

1 fresh bay leaf

A grinding of nutmeg

Salt and pepper

Parmesan, grated, to top.

Directions

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.

Recipe courtesy of lovepotatoes.co.uk

Serving size 6

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