Recipes

Pork and parsnip shepherd’s pie

30 mins of preparation + 50 cooking time 6 to 8 servings
pork parsnip

Ingredients

  • 1 litre (4 cups) of parsnips, peeled and sliced
  • 1.25 litres (5 cups) of potatoes, peeled and diced
  • 15 mL (1 tbsp.) of oil
  • 900 g (2 lbs.) of duBreton Ground Pork
  • 1 large onion, chopped
  • 5 mL (1 tsp.) of ground coriander
  • 5 mL (1 tsp.) of celery salt
  • 5 mL (1 tsp.) of dry mustard
  • 750 mL (3 cups) of kernel corn
  • 1 - 540 mL (19 oz.) can of creamed corn
  • 60 mL (¼ cup) of butter
  • 60 mL (¼ cup) of milk
  • 60 mL (¼ cup) of fresh chopped parsley
  • Freshly ground salt and pepper

Preparations

  1. In a large pot, cook the parsnips and potatoes in salted water until tender, approximately 20 minutes.
  2. Meanwhile, heat the oil in a pan over high heat and brown the ground pork.
  3. Add the onion and spices. Continue cooking until the meat is cooked completely and then transfer to a large oven-safe dish.
  4. Pour the creamed and kernel corn over the meat.
  5. Drain the potatoes and parsnips, add the butter and milk, and mash. Season to taste.
  6. Pour the mashed vegetables over top of the corn and bake at 375°F (190°C) for approximately 20 minutes.