Recipe - Home Recipes: Sweet Potato And Pork Pies

2 tablespoon Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
1 One half pound Lean ground pork
One half cup Chicken stock
1/3 cup Dry sherry or chicken stock
One fourth cup Dijon mustard
2 tablespoon Fresh parsley, chopped
1 teaspoon Salt
1 teaspoon Pepper
5 Parsnips [1One half lb]
One half teaspoon Dried marjoram
4 Sweet potatoes [2 lb]
2 tablespoon Butter
1 Egg, lightly beaten

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 One fourth teaspoon 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 forktender. Drain; mix in
marjoram and One fourth teaspoon 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 forktender. Drain; mash
with butter and remaining salt and pepper.

Place parsnips in bottom of 12cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini