The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Pork Casserole with Walnut & Sage Crumb
lentils, leek, chestnut mushroom, wholegrain mustard and chantenay carrot
Prep in 10
High protein
New
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 1 tbsp tomato puree
- 500g free-range diced pork
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 160g dried brown lentils (whole brown lentils (100%))
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh sage
- 1 handful of fresh flat-leaf parsley
- 40g walnuts (Nuts)
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 240g chestnut mushrooms
- 2 onion
- 2 leek
Nutritional Information
Calories: 530
Protein: 44g
Carbs: 32g
Fat: 26g
Creamy Pork Casserole with Walnut & Sage Crumb
lentils, leek, chestnut mushroom, wholegrain mustard and chantenay carrot
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Cooking Instructions
- Boil a kettle. Heat a medium saucepan filled with salted boiling water on high heat. Add the lentils and boil for 20-25 mins, until cooked, then drain.
- Heat a large saucepan with 2 tbsp oil on a medium-high heat. Add the pork and season with sea salt and black pepper. Quarter the mushrooms and add them to the pan. Cook for 4-6 mins until golden.
- Meanwhile; roughly dice the onion. Trim and thinly slice the leeks. Add the onion, leeks and garlic herb paste to the pork. Cook for 3-4 mins until softened, then add the tomato puree. Dissolve the stock cube in a jug with 400ml boiling water. Add the stock to the pan along with the mustard and cream. Simmer for 8-12 mins, until the sauce has thickened and the pork is cooked. Add the lentils to the pan when they are cooked then season with sea salt to taste.
- Roughly chop the walnuts and parsley, pick the sage from their stalks and roughly chop; mix all in a small bowl. Serve the casserole in bowls and sprinkle with the walnut herb mix.
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