Unconventional Sheppherd’s pie

I know that this is not the original English shepherd’s pie recipe, which is made with lamb, but this time I couldn’t find lamb and I made it with pork.
You can make the pie with meat that you like , just have in mind that if the pie is made with beef – it is going to be called cottage pie).

For the mashed potatoes:
3 lbs potatoes ( preferably Yukon gold)
8 tbsp butter( 1 stick)
3 tbsp sour cream
1 cup milk

For the filling:
1 large red onion, diced
1 small white onion, diced
3 tablespoons olive oil
1 lb. ground pork
1 cup carrots, tiny sliced
8 oz roasted red pepper strips ( 1 jar)
1 cup fresh green pepper, diced
2 cups fresh mushrooms, sliced
1 can sweet pea
4 tbsp crushed tomatoes
1 tsp paprika
1/2 tsp savory
pinch of salt and pepper

12 servings

Firstly, peel and chop potatoes and boil until soft, then mash them with the butter, sour cream, milk and salt to taste.

Then heat the olive oil in a pan, add ground pork.

Then add the onion and stir thoroughly.

Add the carrots and green peppers and cook until soft.

Stir in the tomatoes. Leave to simmer, stirring occasionally, for about 5-10 minutes.

Meanwhile, put a 1/2 inch layer of mashed potatoes in a greased pan and smooth with a spoon.

Put the filling on top of the mashed potatoes.

Add the green peas.

Add the mushrooms on top of the peas.

Place the roasted red pepper strips on top of the mushrooms.

With a pastry bag and a decorating tip top the shepherd’s pie with the mashed potatoes.

Bake for 30 minutes on 400F or until top is brown and crisp.

Let it to cool down at least 30 min before cutting!


P.S: Recipe in Bulgarian here