Shepherd's Pie (Pork)

Comfort food to the max. Think: creamy mashed potatoes and succulent pork mixed with a handful of fresh vegetables.

3 lbs Yukon gold potatoes, peeled
1 Tbsp. sea salt
2 Tbsp. extra-virgin olive oil
2 lbs ground pork
sea salt
black pepper, freshly cracked
1 cup carrots, cut into ¼” dice
1 cup onions, cut into ¼” dice
1 cup celery, cut into ¼” dice
3 Tbsp. cornstarch
1 cup chicken stock
1 Tbsp. hot brown mustard
1 cup frozen peas
2 Tbsp. butter

Preheat and oven to 400°F (200°C/180°C fan, Gas Mark 6).

For the Mashed Potatoes:
Place the potatoes in a large pot and cover with water by 3". Bring to a boil and season heavily with salt. Cook for 15-20 minutes or until fork tender. Drain and set aside.

For the Pork and Vegetables:
Heat a large cast iron skillet over medium heat with olive oil. When hot, add the pork and season with salt and pepper. Cook until dark golden brown, about 10-12 minutes. Remove to a plate with a slotted spoon.

Add the carrots, onions and celery to the hot pan, season with salt and pepper. Stir to coat in the pan drippings. Cook for 2-3 minutes. Add the cornstarch and mustard. Cook for 2-3 minutes more.

Deglaze the pan with chicken stock, scraping up brown bits from the bottom of the pan. Stir in the cooked pork, add mustard and simmer for 10 minutes or until the liquid has mostly evaporated. Add the peas and adjust seasoning to taste.

Assemble:
Mash the potatoes with 2 Tbsp. of butter. Season with salt and pepper.

Add pork mixture to a casserole dish. Top with the mashed potatoes. Place in the preheated oven and cook for 15-20 minutes or until the potatoes are golden brown on top. Alternatively, you can broil the casserole for 8-10 minutes.

Makes 6-8 servings.