Home Recipes: Sweet Potato And Pork Pies

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1		Onion - chopped
2		Garlic cloves - minced
1 1/2 lbs	681g / 24oz	Lean ground pork
1/2 cup	118ml	Chicken stock
1/3 cup	78ml	Dry sherry or chicken stock
1/4 cup	59ml	Dijon mustard
2 tablespoons	30ml	Fresh parsley - chopped
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Pepper
5		Parsnips [1-1/2 lb]
1/2 teaspoon	2.5ml	Dried marjoram
4		Sweet potatoes [2 lb]
2 tablespoons	30ml	Butter
1		Egg - lightly beaten

Recipe Instructions

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 1/4 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 1/4 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

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