CREAMY PORK AND APPLE CIDER CASSEROLE WITH POTATO APPLE MASH

SERVES: 6

METHOD

1. Preheat oven to 160°C (140°C fan-forced).

2. Heat 1 ½ tablespoons olive oil in a large heavy based ovenproof pan (eg. Le Cruset) over a medium-high heat. Add pork in batches and brown on all sides. Set aside until required. 

3. Heat remaining oil in the same pan over a low heat. Add onion, garlic, carrots, celery and fennel, stirring to combine. Cover and cook for 10 minutes or until vegetables are soft and tender. Return pork to pan with cornflour and mustard, stirring until well combined. Add cider and stock, stirring to combine and slowly bring to a boil. Cover pan with a tight fitting lid and place in preheated oven for 2 hours to cook slowly.

4. Meanwhile for the mash potato, steam potatoes for 20 minutes, adding apple for the final 10 minutes. Drain and using a potato masher or ricer, mash mixture until smooth. Return mash to pan over a low heat, stirring continuously for 1-2 minutes, to help mash dry out.

5. Add butter, milk, cheddar, mustard, salt, pepper and reserved chopped fennel fronds to mash, stirring until mixture is smooth. Set aside until required.

To serve, remove pork from oven and finish by adding cream, sage, salt and pepper, stirring to combine. Serve creamy pork casserole with potato apple mash and steamed greens.

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