Ingredients:
2 medium sweet potatoes, scrubbed
2 medium yukon gold potatoes, potatoes scrubbed
olive oil, for roasting
1 pinch allspice
coarse salt and pepper, to taste
1/4 cup 10% cream
1 tablespoon butter
1 pinch of freshly grated nutmeg
1 tablespoon butter
1 lb ground pork
1/2 lb ground turkey
4 large shallots, finely chopped
2 garlic cloves, chopped
2 stalks celery, finely diced
2 carrots, finely diced
2 teaspoons chopped fresh thyme
1/2 teaspoon savory, fresh chopped
1 teaspoon chopped fresh rosemary
1 pinch ground cloves
1/2 teaspoon ground cinnamon
1 tablespoon Worcestershire sauce
1 tablespoon flour
1 tablespoon Dijon mustard
1 1/2 cups chicken stock
1/2 cup dry white wine
coarse salt and pepper, to taste
3/4 cup peas
Directions:
Preheat oven to 375 F.
Add sweet potatoes and Yukon gold potatoes to a roasting pan and rub olive oil over them. Season with allspice, salt and pepper. Bake until potatoes are tender, about 50 minutes to 1 hour.
While the potatoes are roasting, start the meat filling by melting the butter in a pan over medium heat. Add the pork, turkey, shallots and garlic and saute until the meat is golden, about 5 to 10 minutes. Add the celery, carrots, cinnamon and cloves and saute over high heat until carrots soften, about 5 minutes.
Sprinkle with flour and cook for 2 to 3 minutes. Deglaze the pan with the white wine and cook for 2 minutes. Add the Worcestershire sauce, Dijon mustard, thyme, savoury, rosemary and chicken stock. Bring to a boil then reduce to low heat. Season to taste with salt and pepper. Simmer covered until all the moisture is absorbed by the meat, about 20 minutes. Remove from the heat and set aside.
Add peas to the meat and gently mix inches Transfer the meat filling to a baking dish (about 7 1/2 ” X 11 1/2 ” X 3″ deep).
Peel potatoes and gently mash them in a bowl. Add butter, cream, nutmeg and salt and pepper and stir until blended. Spoon the mashed potatoes onto the meat filling and spread evenly with a spatula to completely cover it.
Bake uncovered at 375 F until golden brown on top and meat filling is bubbling, about 25 to 30 minutes.
Servings: 6
Time preparation: 30 min.
Time total: 120 min.