- 800 g potatoes, peeled and cut into chunks
- 50 ml semi-skimmed milk
- 1 tbsp vegetable oil
- 460 g pork leg escalopes, chopped into bite-size pieces
- 1 onion, roughly chopped
- 2 rashers of thick cut dry cured smoked bacon, rind removed and discarded, bacon cut into small pieces
- 200 g mushrooms, quartered
- 1 garlic clove, finely chopped
- 10 g parsley sauce mix
- 300 ml chicken stock, made using 1 stock cube
- 100 g soft cheese
Put the potatoes in a large pan of cold water. Bring to the boil and cook for 15 minutes. Drain and mash with the milk, until smooth.
Meanwhile, heat half of the oil in a large frying pan and cook the pork over a medium-high heat for about 8-10 minutes, until golden and cooked through. Remove and keep warm.
Add the remaining oil to the pan and cook the onion, bacon and mushrooms for 5 minutes over a medium heat, until golden.
Return the pork to the pan and stir in the garlic, and the parsley sauce mix. Gradually add the stock, stirring all the while, and simmer for 2-3 minutes. Stir through the cream cheese.
Divide between plates and serve with the mash.