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Creamy Pork Casserole with Parsnip & Mustard Mash
A herby sage and pork creamy casserole topped with mustard and chive parsnip mash. Served with fresh green beans.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 240g green beans
- 2 carrot
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 4 parsnip
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 500g free-range diced pork
- 120g chestnut mushrooms
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 handful of fresh chives
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 leek
- 2 tsp dried sage
- 4 tbsp cornflour
Nutritional Information
Calories: 534
Protein: 37g
Carbs: 47g
Fat: 23g
Creamy Pork Casserole with Parsnip & Mustard Mash
A herby sage and pork creamy casserole topped with mustard and chive parsnip mash. Served with fresh green beans.
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Cooking Instructions
- Bring a saucepan filled with lightly salted hot water to a boil. Roughly chop the parsnips into 1-2cm chunks (peel optional), then add to the saucepan. Simmer for 12-15 mins, until soft, then drain. Return to the pan and mash.
- Meanwhile, dissolve the cornflour in a jug with 2 tbsp cold water then add the stock cube and top up to 350ml with boiling water.
- Trim and thinly slice the leeks. Dice the carrot into 1cm cubes (peel optional). Thinly slice the mushrooms. Heat a large frying pan with 2 tbsp oil on high heat. Add the carrot and pork, cook for 4-5 mins, until golden. Add the leek, mushrooms, garlic herb paste and sage. Cook for 6-8 mins, until softened. Pre-heat the grill to high.
- Add the stock and cashew cream to the pork, bring to a boil then simmer for 4-5 mins, until the sauce has thickened. Season with sea salt and black pepper to taste, then transfer it to an oven-proof dish.
- While the sauce is thickening, roughly chop the chives and stir them into the parsnip mash along with 2 tsp oil, the dijon mustard and a good pinch of sea salt and black pepper. Spoon the parsnip over the top of the pork casserole and place under the grill for 5-6 mins, until starting to bubble and turn golden.
- Trim the green beans. Rinse out the saucepan used for the mash, fill it with salted hot water and bring to a boil. Add the green beans and boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper.
- Serve the creamy pork casserole on plates alongside the green beans.
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