-
1
Preheat oven to 400u00b0F.
-
2
Boil potatoes and celeriac until fork tender.
-
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
Brown the ground pork over medium heat until it starts to get caramelized brown on its sides.
-
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
Add chopped leeks, carrots, parsnips, and fennel to the pan and scrape up anything that's stuck to the bottom.
-
7
Saute over med-high heat until vegetables slightly soften and then sprinkle flour and herbs over them and stir well.
-
8
Cook for 2 more minutes (you need to make sure the flour is cooked/integrated).
-
9
Turn off the heat.
-
10
Return the pork to the pan and any accumulated juices and mix well.
-
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
Top with cheese and bake in the preheated oven for 30-35 mins until slightly golden.
