Home recipes: sweet potato & 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 [-=PAM=-] PA_Meadows@...

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