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Pork Mince and Mashed Potato Casserole

Looking to cook something savory and full of flavor tonight? How does some baked pork mince with little seasoning and covered with mashed potatoes sound to you?
Looking to cook something savory and full of flavor tonight? How does some baked pork mince with little seasoning and covered with mashed potatoes sound to you?

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Ingredients

1 onion
1 tablespoon vegetable oil
1 pound pork mince
1 garlic clove, chopped
salt
pepper
2 tablespoons of flour
1 cup beef stock
parsley, chopped
1 , diced
2 carrots, diced
potato :
2 potatoes
1 tablespoon butter
½ cup milk

Ingredients

Steps

1
Done

Bring a pot of water to boil. Peel and cut the potatoes. Add them to the boiling water and cook until fork tender (usually about 20 minutes).

2
Done

Move the potatoes into a separate bowl and add the butter and milk. Mash everything until smooth. Let the mashed potatoes aside.

3
Done

Preheat the oven to 400°F/200°C.

4
Done

Chop the onion. Heat a skillet and add the vegetable oil. Cook the onion for 2 minutes, until translucent.

5
Done

Add the pork mince and garlic. Mix everything throughly and cook until the pork mince turns a brown colour.

6
Done

Season with salt and pepper. Add the flour and pour the beef stock over. Add the chopped parsley. Continue to cook the meat for about 6-8 minutes.

7
Done

Move the meat into a ceramic pie dish. Add the diced potatoes and carrots. Top everything with the mashed potatoes.

8
Done

Bake the casserole for 30 minutes.

9
Done

Serve warm.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

178 kcal
Calories
15 g
Protein
16 g
Fat
6 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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