30 ml vegetable oil 2 tbsp
8 oz lean bacon, cut into thin strips 1/2 lb
2 onions, finely chopped
500 g pork shoulder, cut into bite size pieces 1 lb
2 small apples, halved, seeded & chopped
salt & pepper to taste
nutmeg
2 ml dried sage 1/2 tsp
300 ml unsweetened cider 1 1/4 cup
500 g potatoes, peeled & diced 1 lb
40 ml milk 3 tbsp
15 ml butter 1 tbsp
In a large saucepan; heat oil. Fry bacon until crisp. Remove bacon from pan and add onion. Saute onion for 5 minutes. Remove from pan and heat remaining oil. Working in baches, brown pork. When all the pork is browned, return all of it to pan and fry for another 5 minutes.
Add bacon, onions and apples. Season with salt, pepper, sprinkle of nutmeg and sage. Pour in cider, bring to boil, cover and simmer on low heat for 1 1/2 hours.
Meanwhile, cook potatoes in boiling water for 10 minutes or until soft. Drain. Add milk and butter and using potato masher, puree potatoes. Season with salt, pepper and nutmeg.
Transfer pork mixture to baking dish. Cover with mashed potatoes. Bake under preheated grill for 5 minutes or until topping is golden.
Serves: 6