8-10 Sm-Med Russet Potatoes cut into quarters
1 lg Celeriac (Celery Root) - peeled and cut into chunks
1/2c-1c grated cheese – optional (we used Bianco Sardo)
2 tbsp unsalted butter
+ 1 tbsp butter cut into pieces (optional)
2 lbs Ground Pork (Berkshire Pork highly recommended)
5 lg carrots (peeled, quartered and chopped)
2-3 lg parsnips (peeled, quartered and chopped)
6 baby leeks or 2 med leeks white part only chopped
1 sm fennel bulb (green and white chopped)
1/8c of flour
salt & pepper to taste
Preheat oven to 400°F.
Boiled Potatoes and Celeriac - pre-ricer
Boil potatoes and celeriac until fork tender.
Press through a ricer (or mash them and remove the skins) and set aside.
(You can make the potatoes up to 2 days ahead or use leftover mashed potatoes – don’t reheat them before topping the pork mixture, but it will be easier to spread them if they come to almost room temperature before you use them.)
Brown the ground pork over medium heat (I cannot impress enough how important enough it is to select good quality pork). It’s done when it starts to get caramelized brown on its sides. Using a slotted spoon, remove from pan and pour out all but a tsp or so of the fat - if there is nothing to pour out that’s okay.
Add chopped leeks, carrots, parsnips and fennel to the pan and scrape up anything that’s stuck to the bottom. Saute over med-high heat until vegetables slightly soften and then sprinkle flour over them and stir well. Cook for 2 more minutes (you need to make sure the flour is cooked/integrated – taste to make sure). Turn off the heat.
Return the pork to the pan and any accumulated juices and mix well. Pour or spoon the vegetable/pork mixture into a large casserole and top with the mashed Potatoes/Celeriac by dotting it on top and smoothing it out (like icing a cake).
Top with cheese and/or butter pieces and bake in the preheated oven for 30-35 mins until slightly golden. Jack note: This was a great dish, and the mashed potatoes with celeriac were god-like. I kept spooning mouthfuls immediately after Trent and Joanne riced them and couldn't stop myself. Joanne thought that was pretty funny.
Celeriac aka Celery Root
I had help from Trent chopping, so the vegetable sizes are not quite even - that's okay!