Sweet Potato and Pork Shepherd’s Pie

Sadly, the Boeuf Bourgignon turned out to be a total loss, burning to a crisp.  I’ll have to try that again.  It certainly killed my cooking buzz, so I’m happy there’s leftover Sweet Potato and Pork Shepherd’s Pie from last night.

Based on a recipe from an Andrew Schloss cookbook, this sounded like a fun variation on a dish I love.  I find sweet potatoes a bit much on their own, so I mixed them half and half with rutabaga when I made the mash for the topping, smoothed by a mix of butter and plain yogurt, which gives it a nice tang.  I cut the pork loin into bite sized pieces and sauteed them in olive oil with sage, thyme, cumin, and a bit of salt and pepper.  When they were nicely browned I transferred them to the casserole dish, then added a diced onion to the saute pan.  When it was almost translucent I added about a cup of sherry, more thyme and sage, and lots of dashes of The Bitter Truth Celery Bitters.  When it reduced a bit, I stirred in about 2 tablespoons of plain yogurt, and immediately poured it over the pork.  I spooned the mash on top, sprinkled parmesan over the mash, then baked it at 350 degrees for about 30-40 minutes, until the parmesan had browned.  Delicious!

So while my original dinner plans ended in devastation, I will be comforted by leftover Shepherd’s Pie, and by opening a great bottle of wine to go with it: Jerome Chezeaux Bourgogne Rouge 2005.

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