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Menu Plan for Winter I: Week 11, Monday
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Shepherd's Pie with Pork
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
This is a quick and easy way to use leftover meat and potatoes. A true Shepherd's Pie is made with lamb (if it's beef it's called a Cottage Pie).
Shepherd's Pie with Pork
Total time: 35 minutes
Made with leftover pork instead of the traditional ground lamb, it's still an easy, delicious, warm and comforting winter meal.
Ingredients:
- 1 - 2 cups leftover pork
- 1 medium onion
- 2 cloves garlic
- 2oz (60gr) mushrooms
- 1 rib celery
- 2 medium carrots
- sauce, leftover plus enough beef stock to make 1 1/4 cup
- 1 tbs olive oil
- 2 tsp Dijon-style mustard
- 1/2 tsp dried thyme
- 1 - 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
- 1 - 2 cups mashed potatoes (2 medium potatoes, cooked and mashed)
- 1 - 3 tsp milk
Instructions:
- Chop onion, garlic, celery and carrots.
- Clean and slice mushrooms.
- Cut pork into bite-size pieces.
- Heat oil in large nonstick skillet over medium heat. Add vegetables and sauté 6 - 8 minutes, until they start to get tender.
- Add pork, sauce, chicken stock, mustard and thyme. Mix well and bring to a simmer.
- Cover and simmer 10 minutes.
- Dissolve cornstarch in water and stir into pan to thicken sauce.
- Spoon the pork mixture into a baking dish just large enough to hold it, plus the potatoes.
- In medium bowl lightly mash the potatoes, adding a bit of milk if needed to soften.
- Spoon potatoes over meat - covering as best you can.
- Bake at 400F (200C) until heated through - about 15 minutes. Serve.
Cooking schedule: 35 minutes |
Soften mashed potatoes |
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