RCI-SP.004.0162.001
Ground Pork Shepherd's Pie
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wagner Estate in Wichita Falls, Texas in 1990. Dated 1944.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 pound
- 1 clove
- 1 medium
- ¼ cup
- 2 tablespoons
- 1 teaspoon
- 2 teaspoons
- 2 cups
- 2 cups
- 4 cups
- parsley2 tablespoonschopped
Method
1
Heat a large skillet over medium-high heat and add the ground pork, breaking it into small pieces with a spoon as it cooks until no longer pink, about 5-7 minutes.
2
Stir in the minced garlic, chopped onion, and green pepper, cooking until the vegetables soften and the onion becomes translucent, about 4-5 minutes.
3
Sprinkle the flour over the pork and vegetable mixture, stirring constantly to coat evenly and cook off the raw flour taste, about 1 minute.
4
Pour in the water gradually while stirring to create a smooth gravy without lumps, then season with salt and freshly ground black pepper.
5
Simmer the mixture for 8-10 minutes, stirring occasionally, until the gravy thickens and coats the back of a spoon.
6
Fold the cooked corn into the pork mixture and stir until evenly distributed throughout.
7
Transfer the pork and corn mixture into a 9-inch baking dish, spreading it in an even layer across the bottom.
8
Spoon the mashed potatoes over the pork mixture, spreading them evenly to cover completely and create a smooth top surface.
9
Bake at 375°F for 15-18 minutes until the potato topping is heated through and lightly golden on the edges.
10
Remove from the oven and let rest for 3-5 minutes before serving, then garnish with chopped parsley.