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Pulled pork shepherd's pie https://www.metro.ca/userfiles/image/recipes/Parmentier-porc-effiloché-10933.jpg PT40M PT4H55M PT5H35M
Preheat oven to 320°F (160°C) In an ovenproof pan, at medium-high heat, add olive oil and sear the meat. Add salt and pepper generously. Brown meat on all sides for 12 to 15 minutes. Add oil if necessary. Set aside on a plate. Add the celery, garlic and onion and drizzle with olive oil. Season and combine. Cook for 5 minutes while stirring. Deglaze with wine and scrape the bottom of the pan with a wooden spatula; this will add flavour. Add the rest of the ingredients, season with salt and pepper, and mix together. Turn over the pork in the pan and baste thoroughly. Cover, bring to boil and put in the oven. Bake for 4 hours, stirring occasionally. When cooking is done, shred the pork directly in the pan and combine with sauce. Set aside. In a pot full of boiling salted water, cook potatoes and parsnips for about 30 minutes, or until potatoes are tender. Drain and put back in the pot at medium heat. Add the butter, milk and salt and pepper. Mash the vegetables until smooth. Reserve. Divide pork in 6 baking dishes (or 1 big) and spread purée over them. Divide cheese and sprinkle with dry parsley to taste. Preheat oven to broil. Place shepherd’s pie in the oven and bake 2 to 3 minutes or until cheese is golden. SOURCE: Les éleveurs de porc du Québec
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Pulled pork: 4 lb (1,8 kg) pork eye of round 2 Tbsp. (30 ml) olive oil 3 stalks celery sliced 3 garlic cloves minced 1 small red onion thinly chopped 1 cup (250 ml) white wine 3 Italian tomatoes diced 1/2 cup (125 ml) ketchup 3 tsp. (15 ml) Worcestershire sauce 1 Tbsp. (15 ml) soya sauce 1/4 cup (60 ml) balsamic vinegar 1/4 cup (60 ml) maple syrup 1 Tbsp. (15 ml) molasses 1 tsp. (5 ml) dry mustard 1/2 tsp. (3 ml) italian spices salt and ground pepper Potato and parsnip purée: 3 Russet potatoes peeled and diced 2 parsnip peeled and diced 3 Tbsp. (45 ml) butter 1/4 cup (60 ml) milk 3 cups (750 ml) old cheddar grated dry parsley salt and ground pepper
Pulled pork shepherd's pie

Pulled pork shepherd's pie

Rate this recipe
9 Votes
6
Main courses
0:40
Preparation
4:55
COOKING
5:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

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  • 4 lb
    (1,8 kg)
    pork eye of round
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  • 2 Tbsp.
    (30 ml)
    olive oil
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  • 3
    stalks celery sliced
  • 3
    garlic cloves minced
  • 1
    small red onion thinly chopped
  • 1 cup
    (250 ml)
    white wine
  • 3
    Italian tomatoes diced
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  • 1/2 cup
    (125 ml)
    ketchup
  • 3 tsp.
    (15 ml)
    Worcestershire sauce
  • 1 Tbsp.
    (15 ml)
    soya sauce
  • 1/4 cup
    (60 ml)
    balsamic vinegar
  • 1/4 cup
    (60 ml)
    maple syrup
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  • 1 Tbsp.
    (15 ml)
    molasses
  • 1 tsp.
    (5 ml)
    dry mustard
  • 1/2 tsp.
    (3 ml)
    italian spices
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  • salt and ground pepper

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  • 3
    Russet potatoes peeled and diced
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  • 2
    parsnip peeled and diced
  • 3 Tbsp.
    (45 ml)
    butter
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  • 1/4 cup
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    milk
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  • 3 cups
    (750 ml)
    old cheddar grated
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  • dry parsley

  • salt and ground pepper
Imprimer ma sélection

Preparation

Preheat oven to 320°F (160°C)

In an ovenproof pan, at medium-high heat, add olive oil and sear the meat. Add salt and pepper generously. Brown meat on all sides for 12 to 15 minutes. Add oil if necessary. Set aside on a plate.

Add the celery, garlic and onion and drizzle with olive oil. Season and combine. Cook for 5 minutes while stirring.

Deglaze with wine and scrape the bottom of the pan with a wooden spatula; this will add flavour.

Add the rest of the ingredients, season with salt and pepper, and mix together. Turn over the pork in the pan and baste thoroughly.

Cover, bring to boil and put in the oven. Bake for 4 hours, stirring occasionally. When cooking is done, shred the pork directly in the pan and combine with sauce. Set aside.

In a pot full of boiling salted water, cook potatoes and parsnips for about 30 minutes, or until potatoes are tender. Drain and put back in the pot at medium heat.

Add the butter, milk and salt and pepper. Mash the vegetables until smooth. Reserve.

Divide pork in 6 baking dishes (or 1 big) and spread purée over them. Divide cheese and sprinkle with dry parsley to taste.

Preheat oven to broil. Place shepherd’s pie in the oven and bake 2 to 3 minutes or until cheese is golden. SOURCE: Les éleveurs de porc du Québec

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