Because this casserole includes potatoes as well as vegetables it really is a one pot meal, and a hearty one at that. If your casserole is the right size you can dispense with the pie dish and just sit a pie crust over the casserole.

Ingredients - serves 6

800g diced pork
olive oil
2 onions, peeled, sliced
3 cloves garlic, finely chopped
30g plain flour
1 can chopped tinned tomatoes
4 large carrots, peeled, cut into batons
200g celeriac, peeled, cut into 20mm dice
4 potatoes, peeled, cut into 20mm dice
salt, pepper
300ml vegetable bouillon
rolled shortcrust pastry to cover

Method

Pre heat the oven to 180°C
Fry off the sliced onion and garlic in a little olive oil in a casserole dish until they are golden and tender. Remove with a slotted spoon and reserve.

Add the diced pork to the casserole in batches and fry to brown, season with salt and pepper. Sprinkle over the flour and cook on for a couple of minutes longer and then return the sautéed onions to the pan. Stir in the can of chopped tomatoes and the vegetable bouillon and bring to the boil.

Add the diced and chopped vegetables and and stir everything together, reduce to a simmer. Place a lid on the casserole and transfer to the oven for 45-60 minutes by which time the meat and vegetables will be tender. Transfer casserole mixture to a pie dish, if necessary, and cover with pastry lid. Cut a hole to allow steam to escape, and return to the oven for 30 minutes or until golden. Serve from the dish.