This twist on shepherd's pie features smoky, spicy chorizo and flavourful Oka cheese. A casserole this large will take several days to thaw in the fridge, so don't worry if it's still a bit firm after thawing for a day. The partial thawing just allows it to reheat a bit more evenly.
1 tbsp (15 mL) olive oil
2 leeks, trimmed and thinly sliced
3 cloves garlic, minced
2 lb (907 g) lean ground pork
4 oz (113 g) dry chorizo, cubed
2 cups (500 mL) sodium-reduced beef broth
1/3 cup (75 mL) all-purpose flour
1 sweet potato, peeled and finely chopped
1 tsp (5 mL) smoked paprika
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 pinch cinnamon
1 cup (250 mL) frozen peas
3 lb (1.4 kg) potatoes, peeled and quartered
2 cloves garlic
1 cup (250 mL) milk
8 oz (227 g) shredded Oka cheese
2 tbsp (30 mL) butter
PreparationIn large saucepan, heat oil over medium heat; cook leeks and garlic, stirring occasionally, until softened, about 6 minutes. Transfer to bowl.
In same pan, brown pork and chorizo over medium-high heat, breaking up pork with spoon, about 5 minutes. Add 1/4 cup of the broth; cook, scraping up browned bits, until no liquid remains. Stir in flour; cook, stirring, for 2 minutes.
Gradually stir in remaining broth; bring to boil. Stir in leek mixture, sweet potato, paprika, salt, pepper and cinnamon; return to boil. Reduce heat and simmer, stirring often, until slightly thickened, about 15 minutes. Stir in peas; scrape into 13- x 9-inch (3 L) baking dish.
Topping: Meanwhile, in large saucepan of boiling salted water, cook potatoes and garlic until tender, about 20 minutes. Drain and return to pan; mash with milk, cheese and butter. Spread over pork mixture.
Bake in 400 degrees F (200 degrees C) oven until filling is bubbly and topping is golden, about 25 minutes.
To Freeze: Follow first 4 paragraphs. Let cool. Cover with plastic wrap and overwrap in heavy-duty foil; freeze for up to 2 months. Thaw in refrigerator for 24 hours; remove plastic wrap, re-cover with foil and bake in 400 degrees F (200 degrees C) oven for 35 minutes. Increase heat to 425 degrees F (220 degrees C); bake, uncovered, until topping is golden, about 10 minutes.
approx. Per Serving
Pro 30 g
Total Fat 29 g
Sat. Fat 13 g
Carb- 34 g
Fibre 3 g
Chol 105 mg
Sodium 549 mg
Vit A 47%
Vit C 23%