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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
Pork Cottage Pie with Parsnip-Potato Mash

Pork Cottage Pie with Parsnip-Potato Mash

Rate this recipe
4 Votes
  • Gluten-free
4
servings
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
  • 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
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

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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