Butcher's Pie

Name: Butcher's Pie
Yield: 8 Servings
Ingredients: 2 pounds russet potatoes (about 4), pierced all over with a fork; 1 tablespoon vegetable oil; 6 medium parsnips, peeled, finely diced; 1 small fennel bulb, finely diced; 1 large Spanish or white onion, diced; 1 teaspoon fresh thyme leaves; 1/4 cup all-purpose flour; 1/4 cup tomato paste; 1 pound ground pork shoulder (Boston butt); 1 pound fresh pork sausages, casings removed, finely chopped; 1/2 pound ground or chopped chicken livers; 1 teaspoon piment d'Espelette or 1/4 teaspoon cayenne pepper; 1 teaspoon freshly ground white pepper; 1/2 teaspoon ground coriander; 1/2 teaspoon ground mace; 1/2 cup low-salt chicken broth; 1 1/2 cups shredded raclette cheese (6 ounces), divided; 1 cup whole milk; 1 (heaping) tablespoon unsalted butter; Kosher salt and freshly ground black pepper; Flat-leaf parsley leaves; Fresh tarragon leaves; Fresh chervil leaves; 1 tablespoon olive oil; 2 teaspoons red wine vinegar

By Matt JenningsPhotography by Lindsay Ostrom

January 16, 2012

Recipe notes