- 1 lb. Loften County® ground pork
- 2 tbsp extra virgin olive oil
- 1 tsp black pepper
- 1 lg. onion, diced small
- 3-4 medium carrots, diced small
- 1 cup frozen peas
- 1 tsp thyme
- 2 ½ tbsp all purpose flour
- 1 tbsp butter
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 cup chicken stock
- 1 lb mashed potato
- 1 egg, beaten
- Parmesan cheese (optional)
Let’s get cooking!
Instructions: Pre-heat oven to 400*F
In a deep large sauté pan, add olive oil to pan. Turn heat on medium. Add carrots and season lightly with salt. Once carrots become tender, add onion and season again lightly with salt. Add black pepper and thyme to carrot/onion mixture. Add pork to pan and cook through until no longer pink. Add the peas and butter to the pan and cook until butter is melted.
Once butter is melted, sprinkle flour over the meat and vegetable mixture in the pan and mix. Turn up heat to med-high and add wine, tomato paste and Worcestershire sauce and let reduce by ½. Once reduced, add chicken stock and simmer until it thickens.
Grease an oven proof 9×13 pan. Add the meat/vegetable mixture to the greased pan. Layer the mashed potatoes on top of the mixture. Brush the top of the potatoes with the egg then sprinkle parmesan on top and bake for 20 minutes or until the top is slightly golden brown.