Directions:
- Preheat oven to 400°F.
- Boil potatoes and celery root until just fork tender, drain.
- Add the milk and 2 tbsp butter and mash until fairly smooth.
- Brown pork in a medium heavy skillet, remove from pan leaving the juices.
- In the skillet, add 2-3 tbsp butter to the meat juices and melt.
- Add the carrots, parsnips, leek, and fennel; cook until tender.
- Add the flour to the vegetables and stir to coat, cook 2 more minutes.
- Add the sherry, then the chicken broth.
- Stir the pork back in, scraping the pan bottom.
- Remove from heat.
- In a casserole dish, layer all the pork/veggie mixture, then the peas.
- Drop the potatoes on in spoonfuls and spread to cover.
- Dot the top with the remaining 1 tbsp butter.
- Top with shredded cheese.
- Bake 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 919.22 Kcal (3849 kJ) | ||
| Calories from fat | 571.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.55g | 98% | |
|---|---|---|---|
| Cholesterol | 91.62mg | 31% | |
| Sodium | 403.79mg | 17% | |
| Potassium | 1297.94mg | 28% | |
| Total Carbs | 45.65g | 15% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 6.18g | 25% | |
| Protein | 17.64g | 35% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.6mg | 14% | |
| Calcium | 175.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 233.99 Kcal (980 kJ) | ||
| Calories from fat | 145.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.18g | 98% | |
|---|---|---|---|
| Cholesterol | 23.32mg | 31% | |
| Sodium | 102.79mg | 17% | |
| Potassium | 330.4mg | 28% | |
| Total Carbs | 11.62g | 15% | |
| Sugars | 1.35g | 21% | |
| Dietary Fiber | 1.57g | 25% | |
| Protein | 4.49g | 35% | |
| Vitamin C | 5.6mg | 37% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.7mg | 14% | |
| Calcium | 44.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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