Gluten-free sugar-free Crunchy topped pork bake


  1. Preheat the oven to 180ºC fan oven/200ºC/ gas 6.
  2. Heat the oil in a large frying pan or wok, add the onions and garlic, and fry for 2 minutes.
  3. Add the pork and fry until it is no longer pink.
  4. Add the apple and mushrooms and cook for 2 minutes.
  5. Add the cream stock pot and spices and heat through.
  6. In a pan of boiling water, simmer the potatoes for 8 minutes, drain and return to the pan.
  7. In a separate frying pan, fry the leeks in the butter until they begin to soften. Add to the potatoes and chives and mix .
  8. Pour the meat mixture into a casserole dish, top with the potato mixture and sprinkle over with the Parmesan.
  9. Bake in the oven for 25–30 minutes until nicely browned.


  • 1 tablespoon oil
  • 1 onion, sliced
  • 1 clove garlic, chopped
  • 750g pork mince
  • 1 green apple, diced
  • 250g mushrooms, sliced
  • 200ml double cream
  • 1 veg stock pot (see page ??)
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 5 potatoes, cut into 2cm cubes
  • 1 leek, sliced
  • 25g butter, measure using packet
  • 2 tablespoons freshly chopped chives
  • 1/2 mug grated Parmesan





prep time

25 Minutes

cook time

30 Minutes



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