Pork Green Chili Shepard's Pie

Ingredients:

For the Mashed Potatoes:

· 1 lb potatoes, peeled and quartered

· 2 tablespoons butter

· ¼ cup cream

· 1 egg

· Salt & Pepper to taste

For the Filling:

· 3 tablespoons oil

· 1# ground pork

· 1 onion, diced fine

· 3 cloves garlic, chopped

· ¼ scant cup flour

· 2 cups chicken stock

· 1 large tomato, chopped

· 3 roasted pueblo chiles, char and seeds removed, and diced

· 1 teaspoon ground cumin

· 1 teaspoon ground coriander

· 2 tablespoon finely chopped parsley

· ¼ cup finely chopped cilantro

· ¼ cup thin sliced green onion

· Salt & Pepper to taste

Method:

For the Mashed Potatoes*:

1. Add potatoes to a steamer basket and bring to a boil. Reduce heat to medium and let cook until potatoes are tender, 15-20 minutes.

2. Rice into a bowl, then stir in butter and cream. Add egg and season with salt and pepper. Set aside until ready to use.

*Alternatively, place potatoes into pressure cooker with 1 cup water and cook on high pressure for 15 minutes. Let pressure naturally release. Proceed to Step 2.

For the Filling:

1. Add oil to a large skillet over medium high heat. Add pork to the skillet and brown. Remove to a bowl on the side.

2. Add onion and garlic and saute until tender, scraping up brown bits, adding more oil if necessary. Add pork back to pot.

3. Then add the flour. It will coat the browned meat/veggie mixture and turn it into a giant mass, so make sure it is stirred often or the flour will burn.

4. When the flour has cooked in for 7-10 minutes, add the chicken stock, chilies and tomatoes. Bring to a rolling simmer, stirring often at first to break up the flour meat mix. Add the spices.

5. Reduce heat and let simmer until the chili has thickened into a gravy consistency, then turn off the heat and add the herbs. Make sure to taste for a final seasoning.

To Assemble:

1. Place filling into pie plate or baking pan.

2. If desired, pipe sweet potatoes over the entire top of the pie. Or you can just smooth them onto the top.

3. Bake at 350°F for 20-30 minutes, until potatoes are browned and filling is bubbling.

4. Enjoy!