Shepherd's Pie with a Latin flare

(WTNH) - Neil Fuentes puts a Latin spin on a traditional Irish dish.

Ingredients:
2 lbs of yuca
1 1/2 cups of Heavy cream
6 tbsp of butter
1 cup of Parmesan cheese
1 lb of Pork loin diced.
4 cloves of garlic
1 tablespoon of Oregano
4 Poblano peppers
1 can of sweet corn
1 cup of white wine
1/4 cup of Worcestershire sauce
1/4 cup of yellow mustard
Garlic salt
1/4 cup of olive oil

Preparation
Boil the yuca until soft. Drain and mash like mash potatoes, add the butter, cream and parmesan cheese. Mix all ingredients while hot and put aside.

Pork:
Place Poblano peppers in the oven at 400 degrees for about 10 minutes, Then put in a brown bag and let them rest for a few minutes, this will make the skin bubble and easy to peal.
Dice the pork in very small pieces, add the garlic (minced), worcestershire sauce, mustard, garlic salt, oregano and mix well. Add the cup of water onto a skillet, once the water is boiling add the pork and cook until all the water has been evaporated. Peal and Julien (slice) the poblano peppers and the corn and then add to the pork. Add the olive oil to finish pan frying the pork until brown.

In a baking pan, add a layer of the yuca, then a layer of the pork and poblano peppers and corn, repeat until you are finished with all the ingredients.
Make sure you start and finish with a layer of yuca. Top with some more parmesan cheese and place in the oven at 400 degrees until the top is bubbly and brown.