This Hearty Pork, Potato & Mushroom Bake is a comfort-food masterpiece that layers seasoned ground pork and tender potatoes with savory mushrooms, all smothered in melted cheese and brightened with fresh herbs and tomato. Smoky paprika and soy sauce deepen the flavor of the pork, while garlic and onion aromatics infuse every bite. A sprinkle of basil, dill, and parsley—plus juicy tomato slices—adds freshness, turning this rustic dish into a balanced, family-friendly meal. Perfect for weeknight dinners or casual get-togethers, it’s easy to assemble and bakes to bubbly, golden perfection.
Cooking Time
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Preparation: 20 minutes
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Potato Parboil & Mash Prep: 15 minutes
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Pork & Mushroom Sauté: 15 minutes (can overlap)
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Assembly: 10 minutes
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Baking: 25–30 minutes
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Total Active Time: 50 minutes
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Total Time: Approximately 1 hour 20 minutes
Ingredients
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For the Pork Layer:
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300 g (10.5 oz) ground pork
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½ tsp fine salt, plus more to taste
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¼ tsp freshly ground black pepper
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1 tsp smoked paprika
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1 Tbsp vegetable oil
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For the Potato Base:
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3 medium potatoes (≈500 g), peeled and diced
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1 tsp salt
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1 Tbsp butter
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2 cloves garlic, minced
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1 egg, beaten
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For the Mushroom Mix:
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1 small onion, finely chopped
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200 g mushrooms, sliced
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2 Tbsp soy sauce
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Pinch of salt
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1 Tbsp butter
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For the Topping:
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200 g cheese (mozzarella, cheddar, or a mix), shredded
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1 tsp dried basil
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1 large tomato, sliced
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2 Tbsp chopped fresh dill
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2 Tbsp chopped fresh parsley
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Step-by-Step Cooking Directions
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Parboil & Mash Potatoes
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Place diced potatoes in a pot; cover with cold water and stir in 1 tsp salt.
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Bring to a boil and cook 8–10 minutes until just tender. Drain thoroughly.
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Return to the pot off heat; stir in butter, minced garlic, and beaten egg. Mash lightly so some chunks remain for texture. Set aside.
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Cook the Ground Pork
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Heat 1 Tbsp oil in a large skillet over medium-high heat.
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Add ground pork, breaking it up with a spoon. Season with ½ tsp salt, pepper, and smoked paprika.
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Sauté 6–8 minutes until browned and cooked through. Transfer to a bowl and wipe out the pan.
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Sauté Onion & Mushrooms
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In the same skillet, melt 1 Tbsp butter over medium heat.
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Add chopped onion and cook 3–4 minutes until translucent.
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Stir in sliced mushrooms; cook 5–6 minutes until browned.
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Add soy sauce and a pinch of salt; cook 1 minute more, then remove from heat.
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Assemble the Bake
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Preheat oven to 180 °C (356 °F).
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In a greased 9×13-inch (23×33 cm) baking dish, spread mashed potatoes in an even layer.
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Spoon cooked pork over the potatoes, covering the surface.
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Scatter the mushroom–onion mixture atop the pork.
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Add Cheese & Herbs
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Sprinkle shredded cheese evenly over the mushroom layer.
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Dust with dried basil for herby aroma.
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Top with Tomato & Fresh Herbs
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Arrange tomato slices across the cheese.
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Scatter chopped dill and parsley over everything.
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Bake
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Bake 25–30 minutes until cheese is bubbly and golden, and edges of the potato layer crisp.
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Let rest 5 minutes before scooping.
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Nutritional Information
Per Serving (6 servings total)
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Calories: 420 kcal
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Protein: 22 g
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Carbohydrates: 30 g
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Fat: 24 g
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Saturated Fat: 12 g
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Fiber: 3 g
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Sodium: 580 mg
Origins and Popularity
Layered meat-and-potato bakes trace back to European peasant fare—think British shepherd’s pie or French hachis Parmentier. Georgian khmeli-suneli or Italian soffritto variations enrich these layers with local spices. This adaptation—with smoked paprika and soy for umami, plus fresh herbs and tomato—reflects modern global fusion trends, combining comfort and freshness in one dish.
Reasons Why You’ll Love It
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Flavor Layers: Smoky pork, garlicky mash, savory mushrooms, and melted cheese.
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One-Dish Ease: Minimal cleanup; everything bakes together.
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Customizable: Swap meats, spices, or cheeses to suit your pantry.
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Crowd-Pleaser: Familiar ingredients in an elegant presentation.
Health Benefits
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Protein-Rich: Ground pork and cheese support muscle health.
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Vitamin Boost: Mushrooms, onion, and tomato add antioxidants and vitamins.
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Balanced Meal: Carbs, protein, and fats in one dish; pair with salad for extra greens.
Serving Suggestions
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Simple Greens: A side of lightly dressed lettuce or spinach complements the rich bake.
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Pickles/Relish: Bright, acidic sides cut through cheese and potatoes.
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Bread: Crusty baguette to mop up juices.
Common Mistakes to Avoid
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Watery Mash: Drain potatoes well; excess water makes a soggy base.
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Underseasoned Layers: Season each component separately for depth.
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Crowding Pan: Use the correct dish size to ensure even baking.
Pairing Recommendations
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Wine: A medium-bodied red (Merlot, Grenache) stands up to pork and mushrooms.
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Beer: A malty amber ale or brown ale complements the smoky notes.
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Non-Alcoholic: Sparkling water with lemon or a tart berry soda refreshes the palate.
Cooking Tips
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Make-Ahead: Sauté pork and mushrooms in advance; assemble and bake when ready.
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Cheese Variation: Try smoked gouda or gruyère for extra depth.
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Spice Boost: Add a pinch of red pepper flakes to the pork for heat.
Similar Recipes to Try
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Shepherd’s Pie: Ground lamb variant with mashed potato topping.
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Moussaka: Greek eggplant and meat bake with béchamel.
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Potato Gratin with Ham & Mushrooms: Thin-sliced potatoes in cream with diced ham.
Variations to Explore
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Vegetarian: Substitute lentils or textured vegetable protein for pork.
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Spicy: Mix chopped jalapeño into the mash or mushrooms.
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Herb Swap: Use thyme or oregano instead of basil.
Ingredient Spotlight: Smoked Paprika
Smoked paprika infuses dishes with a gentle smokiness without heat, enhancing the pork’s richness and complementing the umami of mushrooms and soy sauce.
Conclusion
This Hearty Pork, Potato & Mushroom Bake is comfort on a plate—layered flavors, simple prep, and a beautiful finish with cheese and fresh herbs. Whether feeding family or entertaining friends, it’s a versatile, crowd-pleasing centerpiece that marries rustic tradition with modern flair. Bon appétit!
Frequently Asked Questions
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Can I use ground beef instead of pork?
Yes—beef works well; adjust seasonings to taste. -
How far ahead can I assemble?
Assemble up to 4 hours ahead; cover and refrigerate, then bake before serving. -
Can I freeze leftovers?
Freeze in airtight containers for up to 2 months; thaw overnight and reheat in the oven. -
My mash sank—why?
Potato mash needs enough butter and a binding egg; ensure it’s thick before layering. -
What if I don’t have soy sauce?
Use Worcestershire sauce or a pinch of salt and a dash of balsamic for umami.