Home Recipes: Sweet Potato & Pork Pies Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1: Onion, chopped
2: Garlic cloves, minced
1 1/2 lbs: Lean ground pork,
1/2 cup: Chicken stock,
1/3 cup: Dry sherry or chicken stock,
1/4 cup: Dijon mustard,
2 tbsp: Fresh parsley, chopped
1 tsp: Salt,
1 tsp: Pepper,
5: Parsnips [1-1/2 lb],
1/2 tsp: Dried marjoram,
4: Sweet potatoes [2 lb],
2 tbsp: 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 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 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@msn.com
Source from luhu.jp
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 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@msn.com
Source from luhu.jp