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.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2011
MethodIn 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°F (200°C) oven until filling is bubbly and topping is golden, about 25 minutes.
Nutritional facts Per each of 10 servings: about
- Sodium 549 mg
- Protein 30 g
- Calories 523.0
- Total fat 29 g
- Potassium 841 mg
- Cholesterol 105 mg
- Saturated fat 13 g
- Total carbohydrate 34 g
- Iron 17.0
- Folate 19.0
- Calcium 20.0
- Vitamin A 47.0
- Vitamin C 23.0