Beer-Braised Pork Shepherd’s Pie
We created a comforting dish thanks to La Belle-Mère cheese from Fromagerie Médard, winner of the Caseus Bronze 2024. This semi-firm cheese with beef broth and caramel aromas melts wonderfully. Use it in this recipe that includes beer-braised pork shoulder, along with a topping of sautéed kale and cheesy potato purée. Given that this cheese […]
Ingredients
- 1 boneless pork shoulder blade roast, about 1 1/2 lb (675 g), cut into large cubes
- 1 tbsp (15 ml) vegetable oil
- 1 onion, cut into 8 wedges
- 1 carrot, cut into rounds
- 2 garlic cloves, thinly sliced
- 2 tbsp (30 ml) tomato paste
- 3/4 cup (180 ml) scotch ale beer (see note)
- 3/4 cup (180 ml) scotch ale beer (see note)
- 1 tbsp (15 ml) maple syrup
- 2 lb (900 g) russet potatoes, peeled and cubed
- 1/2 cup (125 ml) 35% cream, warmed
- 3 1/2 oz (100 g) pasteurized cow’s milk semi-firm washed rind cheese, rind removed, grated (see note)
- 120 g (4 tasses) de feuilles de chou kale sans les tiges, déchirées
- 15 ml (1 c. à soupe) d’huile végétale
- 3 1/2 oz (100 g) pasteurized cow’s milk semi-firm washed rind cheese, rind removed, grated (see note)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a Dutch oven or deep ovenproof skillet over medium-high heat, brown the meat in the oil on all sides. Season with salt and pepper. Set aside on a plate.
- In the same pot over medium heat, brown the onion and carrot. Add more oil as needed. Add the garlic and tomato paste. Continue to cook for 1 minute while stirring. Deglaze with the beer. Let reduce by half.
- Return the meat to the pot. Add the broth and maple syrup. Bring to a boil. Cover and bake in the oven for 1 hour 30 minutes or until the meat is fork tender. Remove the pot from the oven.
- Using a potato masher, coarsely crush the meat and vegetables, removing any excess fat as needed. Compost the fat. Adjust the seasoning. Cover the pot and set aside. Increase the oven temperature to 425°F (220°C).
We created a comforting dish thanks to La Belle-Mère cheese from Fromagerie Médard, winner of the Caseus Bronze 2024. This semi-firm cheese with beef broth and caramel aromas melts wonderfully. Use it in this recipe that includes beer-braised pork shoulder, along with a topping of sautéed kale and cheesy potato purée. Given that this cheese is voluminous in height, slice it thick to cover each casserole dish prior to browning. It’s the perfect dish to warm up to at the beginning of the colder months.