Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

1 pound Yukon Gold Potatoes
2 cloves Garlic
1 teaspoon PeachDish Salt
8 ounces Pastured Ground Pork
2 pats Butter
1 Onion
3 ounces Carrot
1 tablespoon All Purpose Flour
3/4 cup English Peas
2 sprigs Oregano
2 sprigs Parsley
Per Serving
Calories 570
Total Fat 24 g
Saturated Fat 10 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 2 g
Cholesterol 90 mg
Sodium 940 mg
Total Carbohydrates 62 g
Dietary Fiber 11 g
Sugar 9 g
Protein 30 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Peel potato; cut into 1-inch pieces. • Crush and peel garlic. Mince 1 clove. • Peel and dice onion. • Dice carrot. • Pick and chop oregano leaves. • Pick and chop parsley leaves.
2
• In a saucepan, combine potato, crushed garlic and 1/2 teaspoon PeachDish Salt. Add enough water to cover, and place over high heat. • When water boils, reduce heat to low. Cover, and simmer until potatoes are very tender, 10-12 minutes. • Save all cooking liquid as you drain potatoes. Transfer potato and garlic to a bowl.
3
While potato cook, place a skillet over medium-high heat. When skillet is hot, add pork in 1/2-inch pieces. Cook without disturbing until browned on bottom, 3-4 minutes.
4
• Reduce heat to medium. Stir in 1 pat butter. • Add onion, carrot, minced garlic and 1/2 teaspoon PeachDish Salt. Cook, stirring, until onion is translucent, 4-5 minutes.
5
• Stir in flour. • Whisk in 1 cup reserved cooking liquid. • Add peas and oregano. Simmer, stirring occasionally, until filling thickens, 3-4 minutes.
6
• To potato and garlic, add remaining 1 pat butter. Mash well. • Adjust consistency as desired with reserved cooking water. • Spoon the filling into a baking dish dish, and spread into an even layer. • Top with mashed potatoes.
7
• Bake until gravy bubbles up around the topping, 12-15 minutes.
8
Garnish with parsley, and enjoy!