Tuesday, February 22, 2011

Curried Pork Shepherd’s Pie

Hey guys,

So once again I surprised myself with another great creation in the kitchen.  But first, how did you like my GF DF and Vegan Chocolate Cake?  I’ve got some leftover cake in the fridge and a couple of Vanilla pods, so I think I’m going to try to make a Vanilla sauce to go with it..will see how much time I have tonight as I have some work to complete for tomorrow’s school day. 

So as I was saying, tonight’s creation was inspired by my leftover pork shoulder from Sunday night’s dinner.  I wanted to make some Chilli with it, but realised that I had no canned tomatoes in my pantry.  Well then came about Plan B…. Shepherd’s Pie.  But not just any pie… see for yourself. 



First I boiled 3 medium sized Russet potatoes.  Instead of using water to boil, I used the left over broth from the Braised Pork Shoulder.  But water works too. 

While the potatoes were boiling, I cut up the left over pork meat and a couple of carrots. 


I also made a gravy to go with the pork meat.  First I melted 2 Tbsp of Earth Balance butter in a medium saucepan.  Then I whisked in 1 Tbsp of Sorghum Flour to make a Roux.  Make sure you get all of the lumps out.  I cooked this for a couple of minutes, then slowly added 2 cups of my broth from Sunday’s pork roast.  Then I added the pork and carrots to the gravy mixture. 


I also added a spring of thyme, 2 cloves of fresh pressed garlic, some salt and pepper to taste, a pinch of grated nutmeg, a dash of worstershire sauce, 1 Tbsp of Fish sauce and 1 Tbsp of Yellow Thai curry paste.  I set the meat mixture aside and prepared the mashed potatoes.

To make the mashed potatoes, I peeled them and then added 2 Tbsp of Earth Balance, a splash of milk, salt, pepper and a pinch of nutmeg.  Then I mashed the potatoes until they were nice and creamy.



Turn on your oven to 350F.  To assemble the Shepherd’s Pie, I layered a casserole dish with the pork mixture, then added the mashed potatoes on top.  Finally I covered the potatoes with about a cup of grated Dill Havarti cheese.  In to the oven everything went for about 10 minutes, covered.  Then I removed the lid and turned on the broiler  until the cheese became golden and bubbly. 



That’s it for tonight.  It’s going to be a crazy rest of the week… in a nutshell it includes…doctor’s appointment, Bank appointment for RRSP crunch time and it’s report card writing time.  Plus all day this Saturday is my Lifeguarding recertification course at the local pool…I’m very nervous about it as it’s been 4 years since I worked as a lifeguard.  What will be will be I guess !

Any big plans this week? 



1 comment:

  1. Actually working as a lifeguard would scare me silly - I've maintained my certs for coaching purposes for ages, but have never worked as a guard. Good luck!