Like an old fashion shepherd's pie, which is fundamentally filling, only this recipe uses leftover pork meat instead of lamb. Let us stop the waste.
- Preheat your oven to 400°F. Mix together the beans, peas, onions, carrots, chicken stock, salt, thyme, and savory into a large skillet. Over a medium heat, bring to just a boil. Reduce the heat so that the mixture continues with a gently bubble, just not a boil. Cover and simmer for 7 minutes.
- blend the cornstarch and cold water together in a small bowl. Slowly add it to the hot mixture. Raise the heat back to a medium, stirring constantly, cook for about 3 minutes or until slightly thickened. Add in your pork.
- Pour into an ungreased pie ten (10-inches in diameter) Spread the mashed potatoes evenly over the top and sprinkle on the paprika.
- Place the pie pan onto a baking sheet, and bake uncovered for 15-20 minutes. Garnish and serve.
Substitute 1/2 cup peas and 1/2 cup pearl onions with 1 cup frozen peas and pearl onions mix, thawed.