You asked us to clean out the fridge. Well, mine is pretty clean now. I had a leftover pork shoulder roast that had been cooked with onions and plenty of garlic and a bottle of beer, and finished with white potatoes, sweet potatoes, and apples. I wanted to turn all this into a pork version of shepherd's pie. Seriously, I'd love someone to come up with just the right name for it. I didn't have to go out and buy a thing. The kids came for dinner tonight and declared it a success. —Margaret Waters
1.5-2 lbs leftover pork shoulder roast, shredded, with the remaining juices.
frozen pearl onions, thawed
herbes de province
juices from original roast. Add beef broth if necessary to moisten mixture
diced, peeled granny smith apple
large russet potato, baked, peeled
fairly large sweet potato, baked, peeled
half and half
leftover potato/sweet potato/apple mixture from roast. If you don't have this, add about another cup of potatoes and possibly a little bit of applesauce if you want.
In a large bowl toss together vegetables, herbes de province, and olive oil. Place on a foil lined baking pan and roast at 425, stirring a couple of times, until just beginning to caramelize, about 20 minutes.
Add vegetables, diced raw apple, caraway seeds, and liquid to shredded pork. Season to taste with salt and pepper. Place in an ovenproof casserole.
Mash russet potato and sweet potato with whatever is left of the potato/apple mixture left from original roast or increase amount of potato and sweet potato to equal about 2-2 1/2 cups. Add butter, milk or cream, and salt and pepper to taste. Spread evenly on top of meat/veggie mixture.
Bake at 350 for about 45 minutes. You will want to place a baking sheet on the rack beneath the casserole to catch overflowing juices.