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Pork Cottage Pie with Parsnip-Potato Mash https://www.metro.ca/userfiles/image/recipes/parmentier-porc-puree-panais-pommes-terre-5808.jpg PT20M PT30M PT50M
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.
4
1 lb (454 g) potatoes, peeled, cut up 1/2 lb (225 g) parsnips, peeled and cut up 1 Tbsp. (15 mL) butter 4 Tbsp. (60 mL) organic canola oil 1/4 cup (60 mL) slivered almonds 1 medium onion, minced 1 lb (454 g) ground pork 1 red pepper, diced small 1 tsp. (5 mL) five-spice powder Salt and pepper to taste
Pork Cottage Pie with Parsnip-Potato Mash

Pork Cottage Pie with Parsnip-Potato Mash

Rate this recipe
4 Votes
  • Gluten-free
4
Pork Cottage Pie with Parsnip-Potato Mash
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (454 g)
    potatoes, peeled, cut up
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    680 g PRODUCT OF CANADA, CANADA No. 1 GRADE SELECTED VARIETIES

  • 1/2 lb
    (225 g)
    parsnips, peeled and cut up
  • 1 Tbsp.
    (15 mL)
    butter
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    SALTED OR UNSALTED 454 g

  • 4 Tbsp.
    (60 mL)
    organic canola oil
  • 1/4 cup
    (60 mL)
    slivered almonds
  • 1
    medium onion, minced
  • 1 lb
    (454 g)
    ground pork
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  • 1
    red pepper, diced small
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 1 tsp.
    (5 mL)
    five-spice powder
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  • Salt and pepper to taste
Imprimer ma sélection

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.

Source : Académie Culinaire

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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