A rustic cassoulet (a rich, slow-cooked French casserole) cottage pie, jam-packed with flavour and an assortment of ingredients, with a kale potato mash.
- 1 tbsp olive oil
- 2 small batons pork rashers
- 1 onion, chopped
- 500 g pork sausages, chopped
- 2 peeled carrots, chopped
- 1 clove garlic, chopped
- ⅓ cup white wine
- 400 g can diced tomatoes
- 1 cup chicken stock
- 1 bouquet garni (see tip)
- 400 g Cannellini beans, rinsed, drained
- ⅓ cup fresh breadcrumbs
- 500 g potatoes, peeled and halved
- ½ cup milk
- ½ cup parmesan, grated
- ½ bunch kale, blanched and chopped
In a large heavy-based saucepan, heat oil on medium. Sautee pork and onion, 6-8 mins, until fat renders down.
Add sausage and cook 4-5 mins until golden. Stir in carrot and garlic and cook 2 mins. Add wine to pan to deglaze.
Add tomatoes, stock and bouquet garni. Bring to simmer. Reduce heat to low. Simmer, covered, 1 hour. Stir in beans.
KALE MASH: Meanwhile, in a saucepan of boiling salted water, cook potatoes 15-20 mins, until very tender. Drain. Return to pan and mash well with milk and parmesan. Roughly mix through kale and season to taste.
Preheat oven to moderate 180 C.
Transfer pork mixture to an 8-cup baking dish, discarding bouquet garni. Spoon kale mash over top. Sprinkle with breadcrumbs. Bake 15-20 mins, until crumbs are golden and toasted.
TIP: To make the bouquet garni, push black peppercorns into a celery stalk.
Photo: Rob Shaw/Bauer