- 1 cup milk
- 3 sprigs thyme plus 1/2 tsp fresh leaves
- 2 sprigs fresh rosemary
- 2 tsp salt
- 1 Tbsp unsalted butter
- 1 1/2 cup diced shallots
2 lb ground pork
- 5 garlic cloves
- 1/4 tsp pepper
- 2 cups frozen peas and carrots
- 3 Tbsp parsley
- 1/4 cup cornstarch
- 2 Yukon Gold potatoes
- 2 Tbsp parm freshly grated
- 4 oz shredded Gruyere
- 1 can chicken broth
Set oven to 375.
In a skillet (we use @caraway_home), combine milk, thyme sprigs, rosemary sprigs and 1/4 tsp salt and bring to simmer over high heat. Simmer for 5 min but don’t boil.
In a skillet, on medium heat cook shallots in butter 4-6 minutes followed by ground pork, garlic and pepper and salt to taste.
Once the pork is semi cooked add 1 cup of broth, peas, carrots, 2 Tbsp parsley, 1/2 tsp thyme and cook for a few min.
In a small bowl whisk remaining broth and cornstarch and pour it over the skillet.
Cover with sliced potatoes by overlapping in a spiral pattern.
Discard rosemary and thyme sprigs and pour over potatoes.
Sprinkle with parm and Gruyere.
Cover with lid or foil bake until potatoes are tender about 1 hour.
Uncover and broil until cheese is brown and golden.
Garnish with remaining parsley and enjoy!