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Photo of Pork & vegetable casserole by WW

Pork & vegetable casserole

4
Points® value
Total Time
1 hr 30 min
Prep
20 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
Pork shoulder is the basis for this warming winter casserole. So easy to make – and even easier to eat!

Ingredients

Calorie controlled cooking spray

5 spray(s)

Pork shoulder joint, fat trimmed, boneless, raw

450 g, cut into chunks

Onion

1 large, chopped

Garlic

2 clove(s), crushed

Apple

1 medium, peeled, cored and cut into chunks

Carrots, raw

2 medium, sliced

Swede

200 g, chopped

Vegetable stock cube

1 cube(s), prepare with 400ml hot water

Tinned Tomatoes

400 g, chopped

Tomato Purèe

2 tablespoon(s), level

Ground Ginger

½ teaspoon(s), level

Thyme, Dried

2 teaspoon(s), level, or mixed herbs

Salt

1 pinch, and black pepper, freshly ground

Instructions

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5.
  2. Spray a large flameproof casserole with low fat cooking spray. Add the pork, a handful at a time, and cook over a high heat for 3-4 minutes until seared and browned.
  3. Add the onion, garlic, apple, carrot and swede and cook for another 3-4 minutes, stirring.
  4. Add all the remaining ingredients, stirring well to mix thoroughly. Bring up to the boil, then put the lid on and transfer the casserole to the oven. Bake for 1 hour.
  5. Check the seasoning, adding salt and pepper if needed.

Notes

Serve with extra vegetables or mashed potatoes, remembering to adjust the SmartPoints.

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