Serves: 6
Total Calories: 142

3 tablespoons flour
2 teaspoons poultry seasoning
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pounds boneless pork shoulder cut in 1-inch cubes
2 tablespoons vegetable oil
1 cup onion chopped
1 cup celery sliced
1 cup carrot thinly sliced
3/4 cup water
1 tablespoon tomato paste
2 teaspoons beef bouillon
2 apples tart, peeled, cored and sliced
3 red potatoes medium, peeled and thinly sliced
1/2 teaspoon salt

At least 2 hours or up to 6 hours before serving:

In a plastic bag, mix flour, poultry seasoning, salt and pepper. Add meat and shake until pork is evenly coated with all of the flour mixture. In a 10-inch non-stick skillet over medium-high heat, brown pork in oil for 4 minutes.

Add onion, celery and carrots. Sauté for 3 minutes. Pour mixture into a 10-inch deep-dish pie plate.

Add water, tomato paste and bouillon granules to skillet. Cook and scrape to loosen particles from bottom of skillet set aside.

Layer apples on top of pork and vegetables. Arrange potatoes on top in a petal design. Pour liquid from skillet over potatoes. Sprinkle with salt and pepper. Cover with a double thickness of foil. If making ahead, refrigerate up to 4 hours, letting stand at room temperature for 30 minutes before baking.

Bake, covered, in a preheated 325° oven for 1 1/2 hours or until potatoes are tender. Garnish with celery leaves or parsley if desired.

Nutritional Facts:

Serves: 6
Total Calories: 142
Calories from Fat: 41

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