Vegetable Pork Shepherd’s Pie

Ingredients

• 2-1/2 kilos Yukon Gold potatoes, peeled and quartered
• 1 cup sour cream
• 1/2 cup butter
• 1/2 cup heavy whipping cream or half of-and-half of cream
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• FILLING:
• 2 kilos ground pork
• 1 can (10-1/2 oz.) condensed pork consomme, undiluted
• 1 cup dry crimson wine
• 3 tablespoons tomato paste
• 4 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 medium zucchini, sliced
• 1 medium onion, chopped
• 1 medium inexperienced pepper, finely chopped
• 1 cup shredded carrots
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Preheat oven to 350°. Set aside potatoes in a spacious saucepan; add water to cloak. Elevate to a boil. Reduce warmth; cook dinner, uncovered, unless soft, 15-20 minutes. Drain potatoes; return to pan and hurry over low warmth 1 minute to dry. Mash potatoes, gradually adding sour cream, heavy whipping cream and butter. Rush in cheese, salt and pepper.
2. In a spacious skillet over medium warmth, cook dinner pork unless now no longer crimson, breaking into crumbles, 8-10 minutes; drain. Rush in consomme, wine, tomato paste, garlic and Worcestershire. Elevate to a boil. Reduce warmth; simmer, uncovered unless liquid has evaporated, 20-25 minutes.
3. Meanwhile, in a spacious skillet, warmth oil over medium warmth. Add zucchini, onion, inexperienced pepper and carrots. Cook and hurry unless soft, 5-7 minutes. Rush in salt and pepper.
4. To assemble, spoon meat combination correct into a greased 13×9-in. dish. Top with vegetable combination and mashed potatoes. Bake unless potatoes are flippantly browned, 30-35 minutes.