Savory Shepherd'S Pie - cooking recipe

Ingredients

4 medium russet potatoes, peeled and cut in chunks
1 medium celery root, peeled and cut in chunks (celeriac)
1/2 cup cheddar cheese, grated
2 tablespoons butter
1/4 cup milk
1 lb ground pork
3 tablespoons butter
3 large carrots, chopped
2 medium parsnips, chopped
1 medium leek, white part chopped
1 small fennel bulb, chopped
1 cup frozen peas, thawed
1/8 cup unbleached all-purpose flour
1/3 cup sherry wine
1 cup low sodium chicken broth
1/2 teaspoon sea salt (to taste)
1 teaspoon fresh ground black pepper (to taste)
1/4 teaspoon ground coriander (to taste)
1/4 teaspoon curry powder (to taste)

Preparation

Preheat oven to 400\u00b0F.
Boil potatoes and celery root until just fork tender, drain.
Add the milk and 2 tbsp butter and mash until fairly smooth.
Brown pork in a medium heavy skillet, remove from pan leaving the juices.
In the skillet, add 2-3 tbsp butter to the meat juices and melt.
Add the carrots, parsnips, leek, and fennel; cook until tender.
Add the flour to the vegetables and stir to coat, cook 2 more minutes.
Add the sherry, then the chicken broth.
Stir the pork back in, scraping the pan bottom.
Remove from heat.
In a casserole dish, layer all the pork/veggie mixture, then the peas.
Drop the potatoes on in spoonfuls and spread to cover.
Dot the top with the remaining 1 tbsp butter.
Top with shredded cheese.
Bake 30 minutes.