Farmhouse Pork and Apple Pie

Delicious variation of shepherd's pie. We had this while I was preggo with the twins & on a cooking spree.

1 # sliced bacon, cut into 2-ich pieces
3 medium onions, chopped
3 # boneless pork, cubed
3/4 cup AP flour
cooking oil, optional
3 tart cooking apples, peeled and chopped
1 tsp rubbed sage
1/2 tsp ground nutmeg
1 tsp salt
1/4 tsp pepper
1 cup apple cider
1/2 cup water
4 medium potatoes, peeled and cubed
1/2 cup milk
5 tbsp butter, divided
additional salt & pepper
snipped parsley, optional

Cook bacon in an ovenproof 2 inch skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender. Remove with slotted spoon & set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat & drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325 for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tbsp butter. Add salt and pepper to taste. Remove skillet from oven & spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 inches from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired. 10 servings.