How To Make Braised Pork Cottage Pie with Celeriac Topping
Pork is one of the most commonly cooked meats in the world and we’ve decided to put our spin into these minimal yet tasty pork recipes that will have you looking forward to every bite.
Serves:
Ingredients
- 1.5 lbs pork shoulder, cubed
- 1 onion, diced
- 2 carrots, diced
- 2 cloves of garlic, minced
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 cup red wine
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 large celeriac, peeled and diced
- 4 tbsp butter
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
Instructions
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Preheat oven to 350°F (175°C).
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In a large oven-safe pot, brown the pork shoulder over medium heat. Remove and set aside.
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Add the diced onion, carrots, and minced garlic to the pot and sauté until softened.
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Stir in the tomato paste and cook for an additional minute.
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Return the pork shoulder to the pot and add the beef broth, red wine, dried thyme, bay leaf, salt, and pepper. Bring to a simmer.
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Cover the pot and transfer to the preheated oven. Bake for 2 hours or until the pork is tender.
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Meanwhile, prepare the celeriac topping. Boil the diced celeriac in salted water until fork-tender. Drain and return to the pot.
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Mash the celeriac with butter, milk, and grated Parmesan cheese until smooth and creamy.
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Remove the pot from the oven and discard the bay leaf. Use a fork to shred the pork.
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Spread the celeriac mash evenly over the pork mixture.
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Return the pot to the oven and bake for an additional 20-30 minutes, or until the topping is golden and crispy.
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Serve the braised pork cottage pie hot and enjoy!
Nutrition
- Calories : 463kcal
- Total Fat : 23g
- Saturated Fat : 12g
- Cholesterol : 139mg
- Sodium : 483mg
- Total Carbohydrates : 27g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 36g
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