Swineherd Pie (serves 4)

I am ringing in the changes with Swineherd Pie – a pork version of Shepherd’s Pie. Pork pairs well with sweeter veg. – carrots, parsnips and leeks. They are all in my pie (cut the parsnip into smaller chunks than the carrots as they take longer to cook) and the topping is celeriac mash. Very healthy and seasonal.

Pre-heat oven to 350 degrees F

1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
1 pound ground pork
4 oz. leeks – halved and finely sliced
4 oz. carrots – sliced and each slice quartered
4 oz. parsnips – sliced and each slice cut into sixths
1/2 cup of chicken broth

1 medium to large celeriac – peeled and cut into chunks
Boiling water to cover

Boil the celeriac chunks for about 10 minutes until soft. Mash with a tablespoon or so of olive oil

Heat seasoned oil and a cast iron casserole dish and when sizzling add the onion and let soften and brown. Then add the pork and let it sear for a few minutes before adding the veg. and broth. Stir together then transfer to an ovenproof dish.
Top with celeriac mash and cook in oven for 45 minutes.


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