This is a simple way to transform any leftovers into a totally different meal. Dishes like this are incredibly versatile, so use whatever you have on hand. It’s a great way to use up any sad looking vegetables in the bottom of your fridge. I added half a leek and some old parsley to the filling, and some wrinkly parsnip and leftover cauliflower to the mashed potato topping. If there isn’t much pork left you can always bulk it out with a can of lentils or beans.
This recipe is a leftover recipe from the PORK HOCK series on Make Ends Meat. You can view the Pork Hock Noodle Soup recipe here where we show how to cook and prepare the hock.
- 1 Frying Pan
- 1 Pie dish
- 1 baking sheet
- 1-2 cups Cooked Pork Shredded
- 2 Tbsp Lard, butter or olive oil
- 1 Onion Finely chopped
- 2 Garlic cloves Minced
- 2 Carrots Diced
- 1 Celery stalk Chopped
- 2 cups Pork broth
- 1/2 cups Milk or cream
- 2 Tbsp Flour
- 2 tsp Seeded mustard
- 2 tsp Dried tarragon
- Mashed potatoes
- Preheat the oven to 180C.
- In a large frying pan, melt the fat or heat the olive oil over medium heat. Add the chopped onion, garlic, carrot and celery. Sauté until the onions are translucent.
- Sprinkle the flour over the sauteed vegetables, stirring constantly for about a minute to cook out the flour. Gradually whisk in the pork broth, ensuring no lumps form. Bring to a simmer and let it thicken. Once thickened, reduce the heat and add the milk or cream, cooked pork, mustard and herbs. Season with salt and pepper. Stir everything together and let it simmer for a few minutes.
- Pour the pork mixture into a pie dish, place it on a baking sheet (to catch any drips) and bake in the preheated oven for about 30-35 minutes or until the mash is golden brown and the filling is bubbling.