MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork, Portobello & Mashed Roots Shepherd's Pie
Categories: Pork, Mushrooms, Vegetables, Potatoes, Herbs
Yield: 6 Servings

1 1/2 lb Lean ground pork
6 c Stemmed, chopped fresh
- portobello mushrooms
1 c Chopped onion
6 cl Garlic; minced
1 1/4 c Chicken broth
1 c Sliced celery
1 c Chopped carrots
3 tb Quick-cooking tapioca
2 tb Worcestershire sauce
1 ts Dried thyme; crushed
1/2 ts Salt
1/4 ts Ground black pepper
2 c Peeled, chopped rutabaga
1 c Peeled, chopped potato
1 c Peeled, chopped parsnips
1 c Chopped carrots
1/4 c Milk
1/2 ts Salt
1 c Frozen peas
- Snipped fresh chives

In a 4 to 5 quart Dutch oven cook ground pork, mushrooms,
onion, and garlic over medium-high heat until meat is
brown and mushrooms are tender, using a wooden spoon to
break up meat as it cooks. Drain off fat.

In a 4 quart slow cooker combine meat mixture, broth,
celery, 1 cup carrots, tapioca, Worcestershire sauce,
thyme, 1/2 teaspoon salt, and pepper. Cover and cook on
low-heat setting for 7 to 8 hours or on high-heat setting
for 3 1/2 to 4 hours.

About 1 hour before serving, in a covered large saucepan
cook rutabaga, potato, parsnips, and 1 cup carrots in
enough boiling water to cover for 25 to 30 minutes or
until vegetables are very tender; drain. Return vegetables
to hot pan. Mash vegetables with a potato masher. Stir in
milk and 1/2 teaspoon salt.

If using low-heat setting, turn cooker to high-heat
setting. Stir frozen peas into mixture in cooker; spoon
the mashed vegetable mixture evenly over mixture. Cover
and cook for 30 minutes more. Before serving, sprinkle
with chives.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

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... 1.5 oz base spirit, 3/4 oz of a fortified wine = cocktail.
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