Pork casserole with sautéed potatoes

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Prep time:

Cook time:

Serves: 4



  • 3 tbsp crème fraiche

  • 2 tbsp olive oil

  • 1.2-1.6kg rolled pork shoulder joint

  • 6 banana/echalion shallots, finely diced

  • 1/2 leek, finely sliced

  • 2 sticks of celery, peeled to remove string and sliced

  • 250g chestnut mushrooms, quartered

  • 2 cloves garlic, grated

  • 350ml white wine

  • 2 tbsp flour

  • 400ml chicken stock from a cube

  • 1/2 bunch parsley, chopped

  • A pinch of salt and pepper

  • 1/2 tsp paprika

  • 200g spinach, washed

  • 4 waxy potatoes, peeled and cut into chunks


  1. Preheat the oven to 200°C. Heat half the oil in a pan or casserole and fry the pork shoulder for four minutes until golden all over. Then remove from the pan.

  2. Reduce the heat and add the remaining oil, shallots, leek and celery and cook for five minutes until soft. Then add the mushrooms and cook for a further five mins on a slightly higher heat. Stir in the garlic and wine and increase the heat for four to five minutes to evaporate the alcohol and reduce the wine by two thirds.

  3. Add the stock and flour and boil once more (if you are doing this in a pan, boil the stock separately), season with pepper and then add the pork back in, skin side up.

  4. If you're not using a casserole dish, transfer everything to an ovenproof dish or tray, place in the oven for 30 mins, then reduce the heat to 160°C. Cover with foil and cook for a further hour, checking the liquid level from time to time and topping up as necessary.

  5. While the pork is cooking, prepare the potatoes: in a pan of boiling, salted water, boil the potato chunks for three to four minutes. Then drain and allow to cool in a tray.

  6. At the end of its cooking time, check the pork shoulder, ensuring it is fully cooked and no pink remains. Remove from the casserole dish and allow to rest while you finish everything else. Add in the herbs, paprika, crème fraiche, spinach and plenty of black pepper to the casserole dish and mix. Cover and allow to sit while you get on with the potatoes.

  7. Heat a pan with a thin layer of oil until shimmering hot. Add the potatoes in one layer and cook for seven to eight minutes, turning three or four times until golden all over. Drain on kitchen paper and season with a little salt.

  8. To serve, carve the pork shoulder and serve alongside the casserole vegetables, sauce and the sautéed potatoes.

Additional Information

  • Potato

  • pork

  • Main Course

  • Nut Free

  • Egg Free

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