Pork Cottage Pie with Parsnip-Potato Mash
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Académie Culinaire |
Recipe ingredients
- 1 lb. (450 g) Irresistibles potatoes*, peeled,cut up
- ½ lb. (225 g) parsnips, peeled and cut up
- 1 Tbsp. (15 mL) butter*
- 4 Tbsp. (60 mL) Irresistibles organic canola oil*
- ¼ cup (60 mL) slivered almonds
- 1 medium onion, minced
- 1 lb. (450 g) ground pork
- 1 red pepper, diced small
- 1 tsp. (5 mL) five-spice powder
- Salt and pepper to taste
Preparation
Preheat oven to 400°F (200°C).
Cook potatoes and parsnips in a pot of boiling salted water. Drain, reserving cooking liquid.
Mash the vegetables with a potato masher. Mix in butter and a little cooking liquid until smooth and fluffy. Salt.
Heat oil in a skillet. Brown almonds over medium heat until golden. Add onion.
Add meat and red pepper and cook, pouring off excess pan juices, if any.
Stir in five-spice powder, salt and pepper.
Transfer the meat mixture to a baking dish and top with parsnip-potato mash.
Bake for about 15 minutes.
Serve with a green salad.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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