Butcher's Pie - Untested

https://www.bonappetit.com/recipe/butcher-s-pie

1 - I will likely want to figure out a substitute for the raclette cheese and for the chicken livers. Pork liver? Dunno.

2lbs potatoes (about 4), pierced all over with a fork

1 Tbsp vegetable oil

6 medium parsnips (24oz/720gr), peeled, finely diced

1 small fennel bulb (7oz/200gr), finely diced

1 large Spanish or white onion (10oz/85gr), diced

1 teaspoon fresh thyme leaves

1/4 cup all-purpose flour

1/4 cup tomato paste

1 lb ground pork shoulder (Boston butt)

1 lb fresh pork sausages, casings removed, finely chopped

1/2 lb ground or chopped chicken livers

1 tsp piment d'Espelette or 1/4 teaspoon cayenne pepper

1 tsp freshly ground white pepper

1/2 tsp ground coriander

1/2 tsp ground mace

1/2 cup chicken broth

1 1/2 cups shredded raclette cheese (6 ounces), divided

1 cup whole milk

1 (heaping) Tbsp butter

Salt and ground black pepper

Flat-leaf parsley leaves

Fresh tarragon leaves

Fresh chervil leaves

1 Tbsp olive oil

2 tsps red wine vinegar

1. Preheat oven to 450°. Bake potatoes directly on oven rack until fork-tender, 40–50 minutes. Let cool slightly.
2. Meanwhile, heat vegetable oil in a 5-qt. Dutch oven over medium-high heat. Add parsnips, fennel, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in flour and tomato paste; continue stirring for 1 minute. Add ground pork, pork sausage, and chicken livers; cook, stirring occasionally, until browned, 6–8 minutes. Stir in piment d'Espelette, white pepper, coriander, and mace. Add broth; bring to a boil, reduce heat, and simmer until slightly reduced, about 1 minute. Set pork filling aside.
3. Slice potatoes lengthwise to open; let steam release, then scoop out flesh into a large bowl. Add 1 cup cheese, milk, and butter. Using an electric mixer, beat until smooth and airy. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Let cool; cover filling and potatoes separately and chill.
4. Place pork filling in prepared baking dish, spreading to evenly cover bottom of dish. Drop dollops of potatoes over and spread out to edges with a spatula. Using a fork, make decorative peaks on top; sprinkle remaining 1/2 cup cheese over. Bake until potatoes and cheese are browned and filling is bubbling rapidly, about 30 minutes, or 35 minutes if topping and filling have been chilled. Let stand for 10 minutes. Toss parsley, tarragon, and chervil leaves to combine; drizzle with olive oil and vinegar and toss to coat. Sprinkle over potatoes and serve.