|2 servings||calories per servings 570||protein serving 30 g||carbs per serving 62 g||total fat per serving 24 g|
English peas and pork turn classic cottage pie into something uniquely Southern. The pigs of Frolona Farms – a unique combination of heritage breeds – are pasture-raised and free to forage as they please. This results in pork that is some of the most flavorful, healthful and delicious you can find, and the perfect complement to seasonal vegetables now bursting with the sweet taste of springtime.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||0 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||62 g|
|Dietary Fiber||11 g|
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.
• 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.
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.
• 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.
• Stir in flour.
• Whisk in 1 cup reserved cooking liquid.
• Add peas and oregano. Simmer, stirring occasionally, until filling thickens, 3-4 minutes.
• 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.
• Bake until gravy bubbles up around the topping, 12-15 minutes.
Garnish with parsley, and enjoy!
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.Learn More...