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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 372.6
  • Total Fat: 8.5 g
  • Cholesterol: 50.3 mg
  • Sodium: 1,375.2 mg
  • Total Carbs: 49.6 g
  • Dietary Fiber: 4.0 g
  • Protein: 24.2 g

View full nutritional breakdown of Pork Roast Hot Pot Pseudo-pie calories by ingredient
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Pork Roast Hot Pot Pseudo-pie

Submitted by: BELASARIA

Introduction

A great use for leftover roasted pork! To cut down on the prep time, I used thinly sliced potatoes as my bottom and top crusts. A great use for leftover roasted pork! To cut down on the prep time, I used thinly sliced potatoes as my bottom and top crusts.
Number of Servings: 4

Ingredients

    1/2 cup onion, finely chopped
    3 small stalks celery, finely chopped
    1 tsp olive oil
    3 medium potatoes, sliced thin length-wise
    1/2 TBS fresh rosemary, finely chopped
    8 oz roasted pork, chopped
    1 cup brown gravy
    Non-stick cooking spray

Directions

Preheat oven to 350F. Spray a 1.5Q baking dish with cooking spray. Set aside.

In a non-stick saute pan, heat olive oil on medium. Add onions and cook until slightly translucent. Add celery and cook until it and onions are translucent. Add rosemary. Stir thoroughly.

Add chopped pork and gravy. Stir. This will NOT be soupy. Turn off stove.

Using a mandoline, thinly slice the potatoes length-wise, discarding the skin ends. Place potatoes in a single layer on bottom of dish, making sure the ends overlap.

Add pork and gravy filling. Layer the remaining potatoes over the filling, making sure the ends overlap. Spray lightly with cooking spray (this helps browning).

Place in oven and bake until potatoes on top are slightly brown and tender.

Serving Size: Makes 4 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user BELASARIA.






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