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Potato casserole with pork classic

Classic Potato and Pork Casserole

Your man will be won over! A simple recipe for a delicious casserole. There's plenty of room to get creative here: give it a French touch with mushrooms, season it with red pepper for a Mexican spin, add basil for an Italian feel, or bake in some olives for a Greek flair. Have fun with it! This is a take on the classic potato pie for anyone who loves "everything with pork." A potato casserole with meat.

JANORA

Recipe author

Composition / ingredients

Servings:

Carrots

Pork fillet

0.5

Eggs

Tomatoes

Potatoes

700

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 8 g

Fats 24 % 5 g

Carbohydrates 38 % 8 g

146 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Peel and boil the potatoes. Salt the water once it comes to a boil, reduce the heat, and cook until the potatoes are soft and tender.
Step 2:

Drain off about 90% of the water, mash the potatoes (they don't have to be perfectly smooth), and add the butter and eggs. Stir to combine.
Step 3:

Boil the pork, let it cool, and
Step 4:

pull the meat into shreds or chop it into small pieces.
Step 5:

In a skillet, combine the tomato, sweet pepper, and carrot with salt and pepper, and sauté lightly in olive oil.
Step 6:

Grate the cheese on the coarse side of a grater.
Step 7:

Butter a baking dish and start layering: first a layer of potatoes,
Step 8:

then the chopped pork,
Step 9:

next the vegetables from the skillet, then another layer of potatoes,
Step 10:

and top it all with grated cheese.
Step 11:

Put it in an oven preheated to 350°F (180°C) for 35 minutes, and it's done.
Step 12:

For the first 20 minutes I cover the cheese with foil so it doesn't burn.
Step 13:

The best part is eating this pie with sour cream. Enjoy!