- 3 lbs. ground pork
- 5 medium sized potatoes (I used 2 russets, 2 Japanese sweet potatoes, and 1 sweet potato)
- 1 purple onion
- 1 can stewed tomatoes
- 1 cup shredded carrots
- 1 cup frozen spiralized butternut squash
- 1 cup frozen spinach
- 2 cups frozen peas
- 2 cups beef stock
- 1/2 stick salted butter
- 1/2 cup milk
- 2 eggs yolks
- 3 tsp. garlic salt
- 2 tsp. corn starch
Peel and chop potatoes. Boil in heavily salted water until tender. Use a hand mixer to create a smooth blend. Add butter, milk, and egg yolks. (The egg yolks make the potatoes incredibly silky, but also act as a binder.) Salt and pepper to taste. Set aside.
In a large skillet, brown the ground pork and onion. Season with garlic salt. Brown until a crisp starts to form on some of the pork. Sprinkle with corn starch. (The corn starch acts as a thickener and is the gluten free replacement for adding flour.) Add the canned tomatoes, frozen butternut squash, shredded carrots, and frozen spinach.
Simmer until the frozen spinach is well combined and broken up. Add beef broth and turn burner to low. Let simmer for 20 minutes, stirring occasionally.
Add frozen peas and stir in. Taste! This is your opportunity to adjust seasoning. Remove from heat and let cool for 20 minutes.
Once the meat and vegetables have cooled down and set a bit, spoon the potatoes on top. You can pipe them on if you’re feeling fancy or make a pattern, I just used spatula.
Bake at 350 for 15 minutes, then broil until the top is starting to brown. Let set for at least 20 minutes before serving.
Wine Pairing Suggestion
Three Wine Company Old Vines Field Blend