Offal Pie

It's snowing today, and I really wanted something comforting. There being no meetings or rehearsals to rush out to, and wanting something with no gluten, I decided on shepherd's pie, made with a mystery bag of "pork parts" obtained from Babes in the Woods.

ZZZZZZOMG it was good.

Recipe:
(Serves 4 - 6; ingredients reflect what I used)

1 lb pork parts
1 lb potatoes (I used 3 decent-sized red)
2 md carrots
1/2 onion
4 lg white mushrooms
1/2 - 2/3 c buttermilk
2 l garlic cloves
2 T fat (I used butter)
2 T deglazing medium (I used tawny port, and I used more than that but it was too much)
Salt to taste

Dice carrots 1/2" or so. Coarsely chop onions. Quarter mushrooms or divide into more pieces if quarters are too big for a comfortable bite.Picture above shows the organs and main veggies.

Boil potatoes. Cool, peel (reserve peel) and mash with the buttermilk (more or less as needed for consistency). Add salt to taste.

Steam the carrots 4 - 5 min. Add onions and steam 2 min. more. Add mushrooms and steam 4 min more. Turn out into mixing bowl. Chop the peel fairly fine and put into the mixing bowl with the vegetables.

Slice the pork parts (organs) into 1/8" - 1/6" slices. Finely chop the garlic cloves. Heat the fat in a large fry pan until fragrant. Add the garlic and saute until just starting to brown. Add the pork parts and saute 3 minutes or until just cooked.

Remove the pork parts to the mixing bowl. Add the deglazing medium and stir to get all the browned bits up. Pour the deglazing medium into the mixing bowl.Picture shows the innards and the mashed potato topping ready to put in the casserole. The picture at the top of the post shows it in the casserole and just out of the oven.

Mix everything in the mixing bowl up and turn it out into a casserole. Spread the mashed potatoes over.

(You can do this ahead and keep it until about 30 - 45 minutes before when you want to bring it all together)

Heat oven to 425F. Put casserole in and heat until bubbly/brown, about 20-25 min. Serve hot.
Eating Notes:

OMG this was so good. I couldn't tell what all the organs in my "pork parts" vacuum bag were, but there was very little waste and it seemed like there was a lot of really yummy liver. I said serves 4 - 6 but it seems like it could have fed an army. Highly recommended and I will make it again.