Savory Shepherd'S Pie

• 4 medium russet potatoes, peeled and cut in chunks
• 1 medium celery root, peeled and cut in chunks (celeriac)
• 1/2 cup cheddar cheese, grated
• 2 tablespoons butter
• 1/4 cup milk
• 1 lb ground pork
• 3 tablespoons butter
• 3 large carrots, chopped
• 2 medium parsnips, chopped
• 1 medium leek, white part chopped
• 1 small fennel bulb, chopped
• 1 cup frozen peas, thawed
• 1/8 cup unbleached all-purpose flour
• 1/3 cup sherry wine
• 1 cup low sodium chicken broth
• 1/2 teaspoon sea salt (to taste)
• 1 teaspoon fresh ground black pepper (to taste)
• 1/4 teaspoon ground coriander (to taste)
• 1/4 teaspoon curry powder (to taste)

1. Preheat oven to 400u0b0F.
2. Boil potatoes and celery root until just fork tender, drain.
3. Add the milk and 2 tbsp butter and mash until fairly smooth.
4. Brown pork in a medium heavy skillet, remove from pan leaving the juices.
5. In the skillet, add 2-3 tbsp butter to the meat juices and melt.
6. Add the carrots, parsnips, leek, and fennel; cook until tender.
7. Add the flour to the vegetables and stir to coat, cook 2 more minutes.
8. Add the sherry, then the chicken broth.
9. Stir the pork back in, scraping the pan bottom.
10. Remove from heat.
11. In a casserole dish, layer all the pork/veggie mixture, then the peas.
12. Drop the potatoes on in spoonfuls and spread to cover.
13. Dot the top with the remaining 1 tbsp butter.
14. Top with shredded cheese.
15. Bake 30 minutes.

russet potatoes, celery root, cheddar cheese, butter, milk, ground pork, butter, carrots, parsnips, fennel bulb, frozen peas, flour, sherry wine, chicken broth, salt, fresh ground black pepper, ground coriander, curry powder

Taken from www.food.com/recipe/savory-shepherds-pie-245588 (may not work)