Sweet Potato and Pork Pie
This recipe makes 6 servings
|Per serving: about||-|
|total fat||30 g|
- Portion size: 6
"You've heard of shepherd's pie; well, this is swineherder's pie," says Laurel. In this satisfying recipe, she uses pork instead of beef or lamb, and parsnips and mashed sweet potatoes instead of the usual potato topping.
- 2 tbsp 2tbspvegetable oil
- 1 1oniononions, chopped
- 2 2cloves garlic, minced
- 1-1/2 lb 1-1/2lblean ground pork
- 1/2 cup 1/2cupchicken stock
- 1/3 cup 1/3cupdry sherry or chicken stock
- 1/4 cup 1/4cupDijon mustard
- 2 tbsp 2tbspparsley
- 1 tsp 1tspsalt
- 1 tsp 1tsppepper
- 5 5parsnipparsnips, (about 1-1/2 lb/750 g)
- 1/2 tsp 1/2tspdried marjoram
- 4 4sweet potatosweet potatoes, (about 2lb/1 kg)
- 2 tbsp 2tbspbutter
- 1 1eggeggs, lightly beaten
In large saucepan, heat oil; cook onion and garlic over medium heat, stirring often, for 5 minutes or until softened. Add pork; cook, breaking up with spoon, for about 8 minutes or until browned. Drain off fat. Stir in stock and sherry; simmer, scraping up brown bits from bottom, for about 10 minutes or until most of liquid has evaporated. Mix in mustard, parsley and 1/4 tsp (1 mL) each of the salt and pepper. Set aside.
Peel parsnips; slice into rounds. In saucepan of boiling salted water, cook parsnips for about 10 minutes or just until fork-tender. Drain; mix in marjoram and 1/4 tsp each of the salt and pepper. Set aside.
Peel and quarter sweet potatoes. In saucepan of boiling salted water, cook sweet potatoes for about 10 minutes or just until fork-tender. Drain; mash with butter and remaining salt and pepper.
Place parsnips in bottom of 12-cup (3 L) casserole; spoon meat mixture over top. Spoon sweet potatoes over top; brush with egg.
Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C). Bake for 30 minutes. Let stand for 10 minutes.