Creamy pork and mash
A comforting combination of pork in a cream, bacon and mushroom sauce, with mashed potatoes.
Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
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You will need
- 800g potatoes, peeled and cut into chunks
- 50ml semi skimmed milk
- 1 tablespoon vegetable oil
- 460g pack British pork leg escalopes, chopped into bite-size pieces
- 1 onion, peeled and roughly chopped
- 2 rashers thick cut, dry cured smoked bacon (rind removed and discarded), chopped
- 200g mushrooms, quartered
- 1 garlic clove, peeled and finely chopped
- ½ x 20g pack parsley sauce mix
- 1 chicken stock cube, made up to 300ml with hot water
- 100g basics soft cheese
Recipe Information
Step by step guide to making Creamy pork and mash
- Put the potatoes in a large pan of cold water. Bring to the boil and cook for 15 minutes, or until tender. Drain and mash with the milk until smooth.
- Meanwhile, heat half of the oil in a large frying pan and cook the pork over a medium-high heat for about 8-10 minutes, until golden and cooked through. Remove and keep warm.
- Add the remaining oil to the pan and cook the onion, bacon and mushrooms for 5 minutes over a medium heat, until golden.
- Return the pork to the pan and stir in the garlic with the parsley sauce mix. Gradually add the stock, stirring all the while, and simmer for 2-3 minutes. Stir through the cream cheese.
- Divide between plates and serve with the mash.
Make it veggie: Instead of using pork, cook 200g falafels to pack instructions, and swap the bacon for 140g pack Taste the Difference exotic mushrooms. Serve the falafels on the mash, topped with the creamy mushroom mixture.
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Nutritional information for Creamy pork and mash
Nutritional information for Creamy pork and mash
Nutrition type | per serving |
---|---|
Calories | 523 kcal |
Total Fat | 18.2g |
Saturated Fat | 7.9g |
Salt | 1.64g |
Sugar | 8.7g |