Name: Beer-Braised Pork Shepherd’s Pie
Prep time: 45 min
Cook time: 2 h 10 min
Total time: 2 h 55 min
Yield: 4 serving(s)
Ingredients: 1 boneless pork shoulder blade roast, about 1 1/2 lb (675 g), cut into large cubes; 1 tbsp (15 ml) vegetable oil; 1 onion, cut into 8 wedges; 1 carrot, cut into rounds; 2 garlic cloves, thinly sliced; 2 tbsp (30 ml) tomato paste; 3/4 cup (180 ml) scotch ale beer (see note); 3/4 cup (180 ml) scotch ale beer (see note); 1 tbsp (15 ml) maple syrup; 2 lb (900 g) russet potatoes, peeled and cubed; 1/2 cup (125 ml) 35% cream, warmed; 3 1/2 oz (100 g) pasteurized cow’s milk semi-firm washed rind cheese, rind removed, grated (see note); 120 g (4 tasses) de feuilles de chou kale sans les tiges, déchirées; 15 ml (1 c. à soupe) d’huile végétale; 3 1/2 oz (100 g) pasteurized cow’s milk semi-firm washed rind cheese, rind removed, grated (see note)

Note from Ricardo

The scotch ale can be replaced with another type of amber beer with moderate bitterness.

La Belle-Mère cheese is ideal for this dish. It enhances the flavour of the potato purée with its notes of roasted almonds and honey. It is also perfect for melting.

For a more refined presentation, use a pastry bag fitted with a ½-inch (1 cm) plain or star tip to add the potato purée to the dish.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Beer-Braised Pork Shepherd’s Pie

Categories

Ingredients

Braised Pork

Purée

Toppings

Preparation

Braised Pork

Purée

Assembly

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Red Enamelled Cast-Iron Dutch Oven