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Creamy Rosemary Pork with Smashed Potatoes

A lovely creamy pork dish that is ready in minutes and completely dairyfree, soyafree, eggfree & glutenfree (check mustard ingredients). The creamy sauce is really light and perfect for summer.
Servings: 4 People


  • 400 g Pork Shoulder Cut into cubes
  • 3 cloves garlic Finely Chopped
  • 1 Onion
  • 1 Courgette
  • 150 g Mushrooms
  • 1 Handful Green Olives Left Whole or chopped its up to you!
  • Sprig Fresh Rosemary Finely chopped
  • 3 tbsp Dairyfree Yoghurt
  • 100 ml Dairyfree milk


  • First job is to start the meat cooking, add the pork shoulder to a hot frying pan/skillet and fry until there is a nice colour on all sides. You can add a tbsp or two of Olive Oil to the pan to start with but with a good non-stick pan you won't need too. The Pork is fairly lean but there should be enough fat/juices in it to get a good colour on it.
  • Next add the veggies one at a time, stirring after each one (or like me chuck them all in and make a huge mess trying to stir them in!), the onion slices go first then the courgette chunks and mushrooms. Turn the heat down a bit and stir so the veggies don't stick.
  • After a good 5 mins the courgette will look like its softening, at this point add the garlic, olives and turn the heat down to about medium (I use a gas hob so its not an exact science!). Add the Kokodairy free and stir it all in before adding the yoghurt and rosemary.
  • Simmer on a low heat until the meat is done and the sauce thickens a bit - this depends on the size of the pork chunks and how much they have cooked already. It will take around 10mins but could take longer - just check the pork chunks are no longer pink.
  • Serve with the smashed potatoes (recipe, if you can call it that, below!) and a cold glass of something nice!


The smashed potatoes couldn't be simpler. Just chop a few large potatoes into chunks and boil until fork tender, drain and squash the potatoes slightly (not mashed just smashed!). Next stir in 1tbsp of dairyfree margarine & a couple of generous handfuls of frozen petit pois and finally cover with a lid to let the warm potatoes defrost the peas. And yes that really is it!  

© Recipe & Photos - The Peachicks' Bakery