Ingredients - serves 6

olive oil
800g diced pork
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

1 Preheat the oven to 180°C
Sauté the onion slices and garlic in a little olive oil in a casserole dish until they are golden and tender. Remove with a slotted spoon and reserve.

2 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.

3 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.