SAVORY SHEPHERD'S PIE

Steps:

• Preheat oven to 400°F.
• Boil potatoes and celery root until just fork tender, drain.
• Add the milk and 2 tbsp butter and mash until fairly smooth.
• Brown pork in a medium heavy skillet, remove from pan leaving the juices.
• In the skillet, add 2-3 tbsp butter to the meat juices and melt.
• Add the carrots, parsnips, leek, and fennel; cook until tender.
• Add the flour to the vegetables and stir to coat, cook 2 more minutes.
• Add the sherry, then the chicken broth.
• Stir the pork back in, scraping the pan bottom.
• Remove from heat.
• In a casserole dish, layer all the pork/veggie mixture, then the peas.
• Drop the potatoes on in spoonfuls and spread to cover.
• Dot the top with the remaining 1 tbsp butter.
• Top with shredded cheese.
• Bake 30 minutes.