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.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.Add the leek and garlic to the pan and cook for 5 minutes, until the leek is softened.
- 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.Add the pumpkin and walnuts, mix in, then bake for one more hour.