450g/1lb Lean minced British Pork
900g/2lb potatoes, peeled and sliced, thinly
100g/4oz button mushrooms, quartered
1 onion, sliced
Pepper to season
1 tbsp oil
450g/1lb leeks, sliced thinly
450ml/ ¾ pt stock
1 bay leaf 1 tsp tomato puree
1. Arrange two layers of the sliced potato a casserole dish then a layer of mushrooms and sliced onions. Season with pepper.
2.Heat the oil in a frying pan and fry the pork until golden. Add the leeks and cook for a further minute or two to soften the leeks. Season with more pepper.
3.Add the stock and bring to the boil. Add the bay leaf, tomato puree and thyme. Gently cook for a further 10 minutes, stirring occasionally. Pour into the casserole dish. Removing the bay leaf and thyme sprig.
4.Arrange the remainder of the sliced potato over the top. Cover the casserole and cook at Gas 4 /180C for about an hour or until the potato is cooked.