Pork Medley

READY IN: 35mins
Recipe by Rainbow

This is one of our favourite ways of using leftover roast pork. It adapts to whatever you have left in your fridge!

Top Review by DeeDee

This dish is basically a shepard's pie. I had leftover pork meat from a pig roast we had and was looking for something different to do with it. This dish tasted good. The reason I gave it 3 stars is, first of all, the way the measurements are listed is a pain in the butt. When you follow a recipe, everything is usually measured by cups or tbsp. It's a good thing I have a digital kitchen scale otherwise I wouldn't have tried it. It took a lot longer to weigh everything and then measure. For those of you who don't have a scale, here's what I measured. 1 lb. pork = 2 cups chopped; 1 lb peeled potato = 3 large peeled potatoes; 3 oz butter = 4 tbsp (I melted it before I measured); 2 oz flour = 6 tbsp; 15 oz milk = 1-2/3 cups. I added fresh garlic and I substituted sour cream for the plain yogurt. It also needed salt and pepper. Secondly, if I was to make this again, I would add another potato because I didn't think there was enough for the topping. I also did not use the cheese. I baked it for 1/2 hour on 325 F and it was bubbly around the edges. I had to broil for 5-10 minutes to brown the top. Once we tasted it, we added hot peppers for more flavour. It was good, but nothing special.

Ingredients Nutrition


  1. Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper.
  2. Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in.
  3. Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick.
  4. Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste.
  5. Put it in an ovenproof dish and top with the potatoes.
  6. Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.

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