"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.
- Portion size 6 servings
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.
Nutritional facts <b>Per serving:</b> about
- Protein 27 g
- Calories 585.0
- Total fat 30 g
- Total carbohydrate 52 g