Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, tex's rustic pork & root vegetable casserole 🐷. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Tex's Rustic Pork & Root Vegetable Casserole 🐷 is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Tex's Rustic Pork & Root Vegetable Casserole 🐷 is something which I’ve loved my whole life. They are nice and they look fantastic.

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To begin with this particular recipe, we must first prepare a few components. You can cook tex's rustic pork & root vegetable casserole 🐷 using 16 ingredients and 20 steps. Here is how you can achieve that.

The ingredients needed to make Tex's Rustic Pork & Root Vegetable Casserole 🐷:

1. Prepare 2 pork loin steaks
2. Make ready 1 large onion
3. Get 1-2 large potatoes
4. Prepare 10 whole baby carrots
5. Prepare 3-4 baby parsnips (sliced lengthways)
6. Get 1/4 cup mixed sweetcorn and garden peas
7. Prepare little olive oil or melted butter
8. Get to taste sea salt and ground black pepper to season
9. Make ready 🔽
10. Get gravy
11. Take 1 beef stockpot
12. Make ready 3 tablespoons plain flour or cornflour (cornstarch)
13. Prepare 350 ml water
14. Take 50 ml sherry or port
15. Prepare 2 tablespoons ketchup
16. Get 1 teaspoon Worcestershire sauce

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Steps to make Tex's Rustic Pork & Root Vegetable Casserole 🐷:

1. Slice your potatoe(s) without peeling, and preheat the oven to gas mark 5/190°C (355°F)
2. Slice each steak into 8 pieces
3. At this stage you might want to brown off the pork and onions in a skillet
4. Line an oven proof dish with sliced onion
5. Add a layer of pork
6. Onions again…
7. …then a final layer of pork
8. Add the sweetcorn and peas
9. Finally, add a layer of parsnips and carrots
10. Put the flour in a jug, then stir in the sherry and the water
11. Heat on high for 2-2½ minutes in the microwave, or in a saucepan until it starts to boil. Add the stockpot and allow to dissolve. Simmer on a low heat until it reduces to the thickness you prefer for gravy. Add more water if it gets too thick
12. Next, add the Worcestershire sauce and the ketchup to taste. Season if necessary
13. Don't season too much. The stockpot will do most of the work for you
14. Add to the dish until it almost covers the vegetables, but not quite
15. Cover in tin foil and cook for 90 minutes
16. Finally, remove from the oven, and remove the foil. Add a layer of potatoes, drizzle with the olive oil or butter, then season.
18. Put in the oven for another hour (uncovered) or until the potatoes have browned
19. Serve as is, or with a pickled vegetable, like beetroot or red cabbage

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