Ontario Pork & Potato Shepherd’s Pie Otis Jeffers
Yield 6 Servings
1K lbs (750 g) ground Ontario Pork
1 onion, finely chopped
2 cloves garlic, minced
Pinch EACH dried thyme, savoury, black pepper
2 pkts (21 g) mushroom gravy mix
K cup (125 mL) corn kernels, frozen or canned
2 EACH carrots, celery stalks, cut into thin strips
4 large Ontario Potatoes, peeled and cooked
175 ml milk
Chopped parsley, paprika
In a large skillet, thoroughly cook ground pork, stirring to break it up. Drain excess fat. Add onion and garlic, cook until softened. Stir in thyme, savoury and pepper.
Meanwhile prepare mushroom gravy mix following label directions. Add 1 cup (250 mL) to the pork and simmer, partially covered, until thickened. Spread meat mixture in a 10-cup (2.5 L) shallow baking dish.
Meanwhile, in a microwave-safe bowl, stir together corn, carrots and celery and microwave in a small amount of water until tender. Drain and layer over ground Pork. Drain potatoes and mash with milk. Spread carefully over vegetables.
Bake in a 400°F (200°C) oven 15 minutes or until bubbling. Sprinkle with parsley and paprika and serve with remaining mushroom gravy.