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About the Dish

  • Yukon Gold Potatoes

    Yukon Gold Potatoes

  • PeachDish Salt

    PeachDish Salt

  • Ground Pork

    Ground Pork

  • Butter


  • Onion


  • All Purpose Flour

    All Purpose Flour

  • Oregano


  • Parsley



Heat oven to 425° F. Prepare your mise en place: Peel potatoes and cut into 1-inch pieces. Peel and mince 1 garlic clove; crush and peel the other. Peel and dice onion. Finely dice carrot. Pick and chop oregano leaves. Pick and chop parsley leaves.
In a medium saucepan, place potatoes, crushed garlic clove and 1/4 teaspoon PeachDish salt. Add just enough water to cover the potatoes, and place over high heat. When the water comes to a boil reduce heat to low, cover and simmer 10-12 minutes, or until potatoes are fully tender and can be smashed easily with a fork. Strain and SAVE all the cooking liquid from the potatoes.
While the potatoes cook, make the filling: Heat a large skillet over medium-high heat. Pull ground pork into 1/2-inch pieces and add in an even layer to the hot skillet. Cook without stirring or turning 3-4 minutes, or until well browned on the first side.
Reduce heat to medium, and stir in 1 pat of butter. Add onion, carrot, chopped garlic clove, and 1/2 teaspoon PeachDish salt. Cook while stirring 4-5 minutes, or until onions are translucent.
Stir flour into the pork mixture. Stir in 1 cup of the reserved potato cooking liquid. Add field peas and chopped oregano. Bring to a simmer, and cook 3-4 minutes.
While the filling simmers, place potatoes and garlic clove in a mixing bowl. Add remaining 1 pat butter, and mash thoroughly using a potato masher or the back of a fork. If potatoes are too thick, stir in a little of the reserved cooking water.
Spoon the filling into a small, oven-safe dish, and spread into an even layer. Cover with the mashed potatoes. Bake 12-15 minutes, or until gravy has just started to bubble up over the topping.
Top with chopped parsley. Enjoy!