Butchers Pie

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

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