This little piggy came from a local farmer........

Buying locally is my favorite way to go.  Support your local business and do what you can.  Baby steps, don't try to hard and at the end of the day eat a great meal!
Another version of Pate Chinoix, Shepard's Pie or what ever you want to call it.
I had some great pork cubes which were thawed and then seared in a pan. 

Once they were seared and had some colour, I added some tomato paste, red wine, rosemary, salt and dried oregano.  This was covered and placed in the oven at 250F for 90 minutes.   While that was slowly cooking and becoming tender, the potatoes were boiled, with the skin on......leave the skin on that is where the nutrients are and the skins are delicious.  I caramelized onions and placed them with the potatoes.  This was then mashed together with butter and some almond milk and salt to taste.  Once the consistency was achieved, the potatoes were put aside.  Once the pork was finished cooking, it was removed from the oven, uncovered and I used the potato masher on the meat to break it down into a pulled pork texture.  The rosemary sprigs were removed and the potato mash was spread on top.  This was then covered with cheese and placed in the oven at 350F for about 20 minutes and broiled until the cheese was the golden colour that I was looking for!

Then we ate!!!!   The left overs are for lunches...
Tune in for one of my favorite Spelt bread recipe!