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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The celery root in the topping gives this a very unique taste. And it has fennel, my favorite :) 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) |
Directions:
1. Preheat oven to 400°F.
2. Boil potatoes and celery root until just fork tender, drain.
3. Add the milk and 2 tbsp butter and mash until fairly smooth.
4. Brown pork in a medium heavy skillet, remove from pan leaving the juices.
5. In the skillet, add 2-3 tbsp butter to the meat juices and melt.
6. Add the carrots, parsnips, leek, and fennel; cook until tender.
7. Add the flour to the vegetables and stir to coat, cook 2 more minutes.
8. Add the sherry, then the chicken broth.
9. Stir the pork back in, scraping the pan bottom.
10. Remove from heat.
11. In a casserole dish, layer all the pork/veggie mixture, then the peas.
12. Drop the potatoes on in spoonfuls and spread to cover.
13. Dot the top with the remaining 1 tbsp butter.
14. Top with shredded cheese.
15. Bake 30 minutes.
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