Pork Casserole with Leek, Pumpkin and Walnuts

Prep time 10 minutes Cook time 2 hours 30 minutes

Serves 8 people

Tender prime cuts like scotch fillet are rarely used for casserole, not because they don’t work well, but because we have a love of grilled meats. That said, this dish is a knockout, and leftovers make remarkable pot pies.



  • 800g pork scotch fillet (whole or steaks)
  • sea salt flakes and freshly-ground black pepper
  • 1 tablespoon oil
  • 1 leek, diced
  • 1 tablespoon minced garlic
  • 500ml beef stock
  • 2 cups pumpkin, diced
  • ½ cup walnuts, chopped


  1. 1.
    Preheat oven to 160°C. Dice the pork into 2cm cubes, season with salt and pepper, then toss with oil. Fry in a large heavy-based pan over a high heat for 5 minutes, until browned. Set aside.
  2. 2.
    Add the leek and garlic to the pan and cook for 5 minutes, until the leek is softened.
  3. 3.
    Put the pork and leek mixture in a lidded casserole dish, then pour in the stock. Fit the lid, then bake for 1 hour.
  4. 4.
    Add the pumpkin and walnuts, mix in, then bake for one more hour.