Shepherd's Pie

This hearty meal is a twist on the original, using ground pork instead of lamb. Recipe adapted from Fork & Bottle.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Chandra M
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@Chandra M
Contributor
"This hearty meal is a twist on the original, using ground pork instead of lamb. Recipe adapted from Fork & Bottle."
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  1. Chandra M
    This hearty meal is a twist on the original, using ground pork instead of lamb. Recipe adapted from Fork & Bottle.
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