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1
Get your potatoes boiling on the stove, add a pinch of salt, and reduce them to low heat until you can easily pierce them with a fork (about 20 mins.
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2
).
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3
While you've got those babies going, get out a large skillet and heat over medium heat.
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4
Throw in the tbsp of olive oil (or whatever cooking oil you have handy) and coat the bottom of the skillet.
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5
Add in your garlic and onions and saute until the onions are translucent.
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6
Then add in your peas, carrots, and celery.
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7
Saute about 6 minutes.
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8
Add in your cooked pork, tomato paste, beer or broth, worcestershire sauce and season with salt and pepper until it tastes just right.
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9
Let that go for a couple of minutes to get the liquids to reduce down.
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10
Next, pour the veggie/pork mixture into a square baking dish.
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11
That can just chill out on the counter for the moment while you make the horseradish mashed potatoes to go on top.
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12
Drain your potatoes and add in butter, cream, horseradish, salt and pepper.
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13
Now mash away.
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14
Any way you want to mash.
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15
Or rice.
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16
Or food process.
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17
While the potatoes are still hot, spread over the veggie/pork mixture.
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18
Sprinkle with cheddar cheese.
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19
At this point you can either:.
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20
Broil immediately in the oven for a couple of minutes until the cheese browns.
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21
Cover and freeze or refridgerate until later, bring to room temp and bake at 375, covered in foil about 30 minutes.
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22
Then take off the foil and broil until cheese browns.
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23
Chow down!
