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“The celery root in the topping gives this a very unique taste. And it has fennel, my favorite :)”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Boil potatoes and celery root until just fork tender, drain.
  3. Add the milk and 2 tbsp butter and mash until fairly smooth.
  4. Brown pork in a medium heavy skillet, remove from pan leaving the juices.
  5. In the skillet, add 2-3 tbsp butter to the meat juices and melt.
  6. Add the carrots, parsnips, leek, and fennel; cook until tender.
  7. Add the flour to the vegetables and stir to coat, cook 2 more minutes.
  8. Add the sherry, then the chicken broth.
  9. Stir the pork back in, scraping the pan bottom.
  10. Remove from heat.
  11. In a casserole dish, layer all the pork/veggie mixture, then the peas.
  12. Drop the potatoes on in spoonfuls and spread to cover.
  13. Dot the top with the remaining 1 tbsp butter.
  14. Top with shredded cheese.
  15. Bake 30 minutes.

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