This Little Piggy went to the Market

My 16 year old son and I have started a Tuesday night tradition. We cook dinner together. He is my prep cook working his way up to being my sou chef.

This past week we decided to make Cast Iron Pork Pie.

A lot of people are scared of pork. I am really starting to embrace it. Outside of bacon, which I have always loved, I really think pork can be boring and dry. This is no longer my view. I have started using ground pork in my meatballs, meatloaf and now in this pork pie. It is lighter tasting, it is cheaper and depending on your butcher it can be in the same ball park for fat content.

You can use turkey bacon (but why would you?) Read your labels America! Turkey bacon might have less fat but more times than not it, it has more sodium.

This recipe is a great way to get some kale into your menu. My kids aren't so picky that I have to hide veggies in their meal but it is in there and adds some great flavor.

You start off by browning some bacon in a cast iron pan.

Then you take it out of the pan, wipe out the grease and add the ground pork.

Then you add the yummy veggies

Let them cook down and get all scrumptious

While that has been cooking you make some yummy mashed potatoes, then you put them on top of this piggyness and cover with cheese

bake that for 15-20 minutes and it looks like this

well this is after Colin took his portion

This is a pretty quick and somewhat healthy one pot meal. No heavy gravy like a shepherds pie and not greasy at all.

Here is the recipe for you to try:

- 2 lb ground pork - 1 c celery, chopped - 2 lg onions, chopped - 1/2 c fresh parsley, chopped - 1 pinch ground nutmeg - 1 c aged cheddar, grated - 3 c prepared mashed potatoes

- 1/2 lb bacon, medium diced - 1/2 c celery leaves, chopped - 2 clove garlic, chopped - 1 pinch ground cinnamon - 1 lg pinch salt - 2 c kale, roughly chopped, vein removed - salt and pepper to taste

Directions

In a cast iron skillet, brown bacon and pork and remove from pan and reserve. To the same pan , add a drizzle of olive oil, onions, kale, celery, garlic,cinnamon, salt, pepper, and nutmeg and sweat for 2 minutes; then add the pork and bacon back to pan with a splash of water. Mix, then add parsley and celery leaves and stir in to combine. Spread mashed potatoes over pork and sprinkle with grated cheddar. Bake at 450 until golden brown, about 15-20 minutes, garnish with celery leaves and serve.

as always,

Bon Appetit!