Prep 30 mins
Cook 45 mins
This hearty meal is a twist on the original, using ground pork instead of lamb. Recipe adapted from Fork & Bottle.
- 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
- Preheat oven to 400°F.
- 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.