Shepherd'S Pie - cooking recipe

Ingredients
    8 medium potatoes, cut into quarters
    1 large celery root, peeled and cut into chunks (Celeriac)
    2 tablespoons unsalted butter
    2 lbs ground pork
    5 large carrots, peeled, quartered, and chopped
    2 -3 large parsnips, peeled, quartered, and chopped
    2 medium leeks, white part only chopped
    1 small fennel bulb, green and white parts chopped
    1/8 cup flour
    1 teaspoon italian seasoning or 1 teaspoon herbes de provence
    3/4 cup grated parmesan cheese
    salt & pepper
Preparation
    Preheat oven to 400\u00b0F.
    Boil potatoes and celeriac until fork tender.
    Press through a ricer with the butter (or mash them and remove the skins) and set aside. (You can make the potatoes up to 2 days ahead, bring them to almost room temperature before you use them.).
    Brown the ground pork over medium heat until it starts to get caramelized brown on its sides.
    Using a slotted spoon, remove from pan and pour out all but a tsp or so of the fat - if there is nothing to pour out that's OK, just add a little olive oil to the pan.
    Add chopped leeks, carrots, parsnips, and fennel to the pan and scrape up anything that's stuck to the bottom.
    Saute over med-high heat until vegetables slightly soften and then sprinkle flour and herbs over them and stir well.
    Cook for 2 more minutes (you need to make sure the flour is cooked/integrated).
    Turn off the heat.
    Return the pork to the pan and any accumulated juices and mix well.
    Pour or spoon the vegetable/pork mixture into a large casserole and top with the mashed Potatoes/Celeriac by dotting it on top and smoothing it out (like icing a cake).
    Top with cheese and bake in the preheated oven for 30-35 mins until slightly golden.

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