Apple and Pork Casserole

A simple pork dish, served in the casserole in which it is cooked, this is a good family lunch or informal dinner-party dish which can be made with inexpensive cuts of pork. It can be served with a green or root vegetable.

2 lb. lean pork, boned

1 oz. butter, softened medium-sized onions, chopped

2 teaspoon dried sage

½ teaspoon salt

2 grindings black pepper

2 medium-sized cooking apples, peeled, cored and thinly sliced

3 tablespoons water lj lb. potatoes, peeled

2 tablespoons hot milk

1 tablespoon butter, cut into pieces

Preheat the oven to warm 325°F (Gas Mark 3, 170°C).

Remove any excess fat from the pork, then cut it into cubes. Grease a large ovenproof casserole wit½ teaspoon of butter.

Put the onions, sage, salt and pepper in a mixing bowl and stir to mix.

Into the casserole place about one-third of the pork cubes. Cover them with one-half of the onion mixture and then with half of the sliced apples. Continue to fill the casserole with the remaining pork, onions and apples finishing with a layer of pork. Add the water.

Cover the casserole with a lid or piece of aluminium foil. Cook in the oven for 2 to 2 hours or until the pork is tender.

About 30 minutes before the pork is cooked, boil the potatoes in lightly salted water in a covered saucepan. When tender, drain thoroughly, return to the saucepan and shake over a low heat to dry them. Press the potatoes through a coarse sieve or mash them thoroughly. Return them to the pan and beat in the hot milk and softened butter until the potato is light and fluffy.

When the pork is cooked, spread the potato over it. Using a fork, roughen the surface of the potato layer into small peaks. Dot with small pieces of butter and return the casserole to the oven for 15 minutes, or until the potato topping is golden brown. Serve immediately.

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