(Not) Shepherd'S Pie: Pork And Sweet Potato Version

• 1.5-2 lbs leftover pork shoulder roast, shredded, with the remaining juices.
• 1/3 cup diced carrot
• 1/3 cup diced celery
• 1/3 cup diced parsnip
• 1/3 cup diced fennel
• 1/2 cup frozen pearl onions, thawed
• 1 teaspoon herbes de province
• 3 tablespoons olive oil
• 1 teaspoon carway seeds
• juices from original roast. Add beef broth if necessary to moisten mixture
• 1 diced, peeled granny smith apple
• 1 teaspoon large russet potato, baked, peeled
• 1 fairly large sweet potato, baked, peeled
• 1/3 cup half and half
• leftover potato/sweet potato/apple mixture from roast. If you don't have this, add about another cup of potatoes and possibly a little bit of applesauce if you want.
• 2 tablespoons butter
• 1/3 cup whole milk or half and half

1. In a large bowl toss together vegetables, herbes de province, and olive oil. Place on a foil lined baking pan and roast at 425, stirring a couple of times, until just beginning to caramelize, about 20 minutes.
2. Add vegetables, diced raw apple, caraway seeds, and liquid to shredded pork. Season to taste with salt and pepper. Place in an ovenproof casserole.
3. Mash russet potato and sweet potato with whatever is left of the potato/apple mixture left from original roast or increase amount of potato and sweet potato to equal about 2-2 1/2 cups. Add butter, milk or cream, and salt and pepper to taste. Spread evenly on top of meat/veggie mixture.
4. Bake at 350 for about 45 minutes. You will want to place a baking sheet on the rack beneath the casserole to catch overflowing juices.

pork shoulder roast, carrot, celery, parsnip, fennel, frozen pearl onions, herbes de province, olive oil, carway seeds, original roast, apple, russet potato, sweet potato, sweet potatoapple, butter, milk

Taken from food52.com/recipes/39945-not-shepherd-s-pie-pork-and-sweet-potato-version (may not work)