About an hour
- 1 lb ground or cubed pork
- 1 medium onion
- 3 carrots
- 2 celery sticks
- ½ cup cherry or grape tomatoes
- ½ c frozen corn (fresh if it’s available!)
- ½ c frozen peas
- 2 oz red wine
- 2 tsp garlic granules, divided
- 2 tsp fennel seeds
- Salt & Pepper to taste
- Butter for sauté
- 6 medium potatoes, peeled and cubed
- Cream and Butter for Garlic Mashed Potatoes
- 1/2 lb grated mozzarella cheese (optional)
Step by Step Instructions
Pre heat oven to 400°.
Peel potatoes, cut into large chunks, and boil until tender. While the potatoes are boiling, dice onion, carrots, and beet into small cubes. Sauté onions and carrots for 5 minutes in a heavy skillet, then add beets, tomatoes, and lamb/beef. Add salt, pepper, wine, and 1 tsp garlic powder and continue to sauté over medium heat.
When potatoes are done, mash and whip them (hand mixer or stand mixer does a great job of whipping the potatoes) with butter, cream, remaining garlic powder. Add salt and pepper to taste. Whip until a creamy texture is achieved, then set aside.
Transfer vegetables and meat into a baking dish (any ovenproof dish will do – I use a 9 x 9 pyrex pan) and spread garlic mashed potatoes evenly over top. Sprinkle with a little mozzarella (optional), place baking dish on a baking sheet (to avoid a mess in the bottom of the oven if the dish boils over) and pop it in the oven for 30 – 35 minutes, until the potatoes are golden brown.
When the pie is done in the oven let it rest for 5 minutes before cutting into it, then cut, serve, and enjoy this delightful, comforting dinner!