Pork, leek and apple with celeriac and potato mash

Serves: 4

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Total Time: 20

Prep Time: 20

• 500 gram(s) (1lb 2oz) celeriac, peeled and chopped500g/1lb 2oz potatoes, peeled and chopped
• knob of butter
• splash of milk
• 1 tablespoon(s) olive oil
• 2  leeks, halved lengthways and sliced
• 5  rashers of smoked streaky bacon, chopped
• 500 gram(s) (1lb 2oz) pork mince
• 2  cooking apples, peeled, cored and roughly chopped
• 1 tablespoon(s) fresh sage, finely chopped
• 300 ml (½ pint) meaty stock or gravy

Method

1. Preheat oven to gas mark 4/180ºC (170ºC in a fan oven). In a large pan of boiling, salted water, cook celeriac and potatoes till tender. Drain well and mash with butter and milk till smooth. Season with sea salt and freshly ground black pepper, and put to one side.
2. In a large pan, heat oil and cook leeks till softened. Set aside, then cook bacon till crispy. Add pork and cook till starting to turn brown. Return leeks to pan and add apples and sage, then stir in stock or gravy. Season to taste with sea salt and freshly ground black pepper, then tip into an ovenproof dish and top with mashed potato. Sit dish on a baking tray to avoid spillages in oven.
3. Cook in oven for about 45 mins, till golden brown and piping hot.

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