Author Notes
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
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Ingredients
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1.5-2 lbs leftover pork shoulder roast, shredded, with the remaining juices.
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1/3 cup
diced carrot
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1/3 cup
diced celery
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1/3 cup
diced parsnip
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1/3 cup
diced fennel
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1/2 cup
frozen pearl onions, thawed
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1 teaspoon
herbes de province
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3 tablespoons
olive oil
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1 teaspoon
carway seeds
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juices from original roast. Add beef broth if necessary to moisten mixture
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1
diced, peeled granny smith apple
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1 teaspoon
large russet potato, baked, peeled
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1
fairly large sweet potato, baked, peeled
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1/3 cup
half and half
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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.
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2 tablespoons
butter
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1/3 cup
whole milk or half and half
Directions
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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.
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Add vegetables, diced raw apple, caraway seeds, and liquid to shredded pork. Season to taste with salt and pepper. Place in an ovenproof casserole.
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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.
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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.
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