Shepherd’s Pie

Do you know the names of these vegetables?

These are the great root vegetables that make this 
“Shepherd’s Pie” 
very different and very tasty.

This however is not an inexpensive recipe to make. These vegetables are not as commonly used and thus cost more,
but oh is it worth it.

2 lbs Yokon Gold potatoes, peeled and quartered
1 large celery root – peeled and cut into chunks
3 tbsp butter
1/2 cup sour cream
1 cup potato water, reserved from cooking potatoes
2 lbs pork sirloin roast, cut into 1/2 inch cubes
1- 2 tbsp olive oil
3 medium carrots, peeled and diced
2 large parsnips, peeled and diced
6 baby or 2 medium leeks, white part only chopped
1 small fennel bulb, chopped
4 tbsp flour
2 cups chicken broth
salt and pepper to taste
1/2 – 1 cup grated medium cheddar cheese
Place potatoes and celery root in large pot and almost cover with cold water. Bring to a boil and simmer until a knife pierces the vegetables easily. Drain the potatoes and celery root, mash with butter and sour cream. Add reserved potato water as needed, for smooth and creamy mashed potatoes. Set aside. In a large Dutch oven, heat the olive oil and brown the pork chunks. Add leeks, parsnips, fennel and carrots to Dutch oven.

Saute until the leeks are tender. Sprinkle with flour; and cook and stir for two minutes. Pour in broth and bring to a boil stirring.  Simmer 2 minutes. Pour meat mixture into a tall 3 quart casserole and spread the mashed potatoes on top. Sprinkle with grated cheese.  Bake at 375 degrees for 30 minutes or until hot, bubbly and browned slightly. 
Makes 8-12 really big servings.
This is definitely a meal in a bowl. 
Mary Ellen 
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