Get ready for fall with Mexican pork shepherd's pie

This week, we are preparing a very delicious dish consisting of slow-cooked pork served topped with mashed potatoes in a shepherd pie style.

MEXICAN PORK SHEPHERD PIE

Ingredients

4 tablespoons vegetable oil

2 pounds pork shoulder, cut into bite-size pieces

1 cup chopped onion

1⁄2 cup chopped carrot

1⁄2 cup chopped bell pepper

1 tablespoon chopped garlic

2 cups fresh tomatoes, chopped and blended until smooth

1 tablespoon chopped Serrano pepper

1⁄2 half cup chopped cilantro

Salt and pepper, to taste

For the mashed potatoes:

2 pounds peeled and cubed potatoes

1⁄2 pound butter

Salt and pepper, to taste

Putting it together

In a large pot over high heat, add the oil and the pork and cook until golden on all sides. Add the onion and carrot and cook for another minute or two. Add the bell pepper and garlic and cook for one minute. Reduce heat to low. Add the tomato, Serrano and cilantro and bring to a boil. Add salt and pepper to taste along with some water, if needed, and simmer for about an hour.

While the pork is cooking, prepare the potatoes in a separate pot. Add the potatoes to about 2 quarts of salted water and bring to a boil over high heat. Cook for about 10 minutes or until the potatoes are soft. Drain the water. Add the butter to the potatoes and mash together. Adjust the seasoning, if needed, by adding salt and pepper to taste. Set aside.

Once the pork is tender and the sauce is thick, add the meat and sauce to an ovenproof dish. Pipe the mashed potatoes on top and broil until the potatoes are golden brown. Serve while hot and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.