• 2 pounds small potatoes (~ 2 - 3 inches), cut in half if necessary

  • Kosher salt and  freshly ground black pepper to taste

  • 2 - 3 green onions, sliced 

  • 1 ½ cups grated parmesan, divided

  • 1 cup heavy cream

  • 1 pound Broad Arrow Farm ground pork

  • 1 pound Broad Arrow Farm bulk sausage (such as garlic or sweet Italian)

  • 1 ½ cup onion, diced

  • 1 cup carrot, diced

  • ⅔ cup celery, diced

  • ¼ cup all-purpose flour

  • 1 - 1 ½ cups pork or chicken stock

  • 2 teaspoons fresh thyme

  • ½ cup parsley, chopped

  • ⅓ cup corn kernels, fresh or frozen

  • ⅓ cup peas, fresh or frozen

  1. Preheat oven to 350F. Boil potatoes in heavily salted water until just tender when tested with a fork or skewer. Drain and return to the pot to steam out excess moisture. Crush them to approximately ¾ inch thickness and continue to let the steam out. The potatoes should begin to look “floury” as the steam escapes. Season with salt and pepper to taste. Add the cream, 1 cup parmesan, and green onions. Stir the potatoes to incorporate the cream. If necessary, return the potatoes to heat and cook until the cream is fully incorporated.

  2. In a large pan, cook the ground pork and sausage, breaking it up into smaller pieces as it cooks. Add the carrots, onion, and celery. Cook for two to three minutes. Add flour and cook stirring for several minutes. Add the stock ½ cup at a time, stirring as it thickens. You may not need the entire 1 ½ cups depending on how thick you prefer the filling. Add the herbs, corn and peas. Pour the mixture into a 2 ½ quart or larger casserole dish and top with the potatoes. Sprinkle ½ cup parmesan evenly over the top. Place on a sheet tray and bake until the top is golden brown and the filling is bubbly, about 20 to 30 minutes.