Shepherd'S Pie

Directions

1. 1
   Preheat oven to 400°F.
2. 2
   Boil potatoes and celeriac until fork tender.
3. 3
   Press through a ricer with the butter (or mash them and remove the skins) and set aside. (You can make the potatoes up to 2 days ahead, bring them to almost room temperature before you use them.).
4. 4
   Brown the ground pork over medium heat until it starts to get caramelized brown on its sides.
5. 5
   Using a slotted spoon, remove from pan and pour out all but a tsp or so of the fat - if there is nothing to pour out that's OK, just add a little olive oil to the pan.
6. 6
   Add chopped leeks, carrots, parsnips, and fennel to the pan and scrape up anything that's stuck to the bottom.
7. 7
   Saute over med-high heat until vegetables slightly soften and then sprinkle flour and herbs over them and stir well.
8. 8
   Cook for 2 more minutes (you need to make sure the flour is cooked/integrated).
9. 9
   Turn off the heat.
10. 10
    Return the pork to the pan and any accumulated juices and mix well.
11. 11
    Pour or spoon the vegetable/pork mixture into a large casserole and top with the mashed Potatoes/Celeriac by dotting it on top and smoothing it out (like icing a cake).
12. 12
    Top with cheese and bake in the preheated oven for 30-35 mins until slightly golden.