Home recipes: sweet potato and pork pies
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | Onion, chopped | |
| 2 | Garlic cloves, minced | |
| 1½ | pounds | Lean ground pork |
| ½ | cup | Chicken stock |
| ⅓ | cup | Dry sherry or chicken stock |
| ¼ | cup | Dijon mustard |
| 2 | tablespoons | Fresh parsley, chopped |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| 5 | Parsnips [1-1/2 lb] | |
| ½ | teaspoon | Dried marjoram |
| 4 | Sweet potatoes [2 lb] | |
| 2 | tablespoons | Butter |
| 1 | Egg, lightly beaten | |
Directions
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 [deglaze], for about 10 minutes or until most of liquid has evaporated. Mix in mustard, parsley and ¼ ts each of 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 ¼ ts each of 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 casserole; spoon meat mixture over top.
Spoon sweet potatoes over top; brush with egg.
Bake in 425F 220C oven for 15 minutes; reduce heat to 350F 180C. Bake for 30 minutes. Let stand for 10 minutes.
Source: Canadian Living magazine [Jul 95] Originator: Laurel Kreuger, Baker Lake, Northwest Territories, Canada Per Serving: about 585 calories, 27 g protein, 30 g fat, 52 g carbohydrate good source of iron, very high source of fibre
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