Ingredients
- 1 litre (4 cups) of parsnips, peeled and sliced
- 1.25 litres (5 cups) of potatoes, peeled and diced
- 15 mL (1 tbsp.) of oil
- 900 g (2 lbs.) of duBreton Ground Pork
- 1 large onion, chopped
- 5 mL (1 tsp.) of ground coriander
- 5 mL (1 tsp.) of celery salt
- 5 mL (1 tsp.) of dry mustard
- 750 mL (3 cups) of kernel corn
- 1 - 540 mL (19 oz.) can of creamed corn
- 60 mL (¼ cup) of butter
- 60 mL (¼ cup) of milk
- 60 mL (¼ cup) of fresh chopped parsley
Freshly ground salt and pepper
Preparations
- In a large pot, cook the parsnips and potatoes in salted water until tender, approximately 20 minutes.
- Meanwhile, heat the oil in a pan over high heat and brown the ground pork.
- Add the onion and spices. Continue cooking until the meat is cooked completely and then transfer to a large oven-safe dish.
- Pour the creamed and kernel corn over the meat.
- Drain the potatoes and parsnips, add the butter and milk, and mash. Season to taste.
- Pour the mashed vegetables over top of the corn and bake at 375°F (190°C) for approximately 20 minutes.
