Pork and Sweet Potato Pie
A delicious alternative to cottage pie, made with minced pork and topped with sweet potato. Low calorie and full of flavour.
Skip to the recipe
Earlier this year I shared my recipe for traditional cottage pie, made with minced beef and root vegetables in a rich gravy, and topped with mashed potatoes and melted cheese.
Recently I’ve been playing around with it a bit and I’ve found a delicious alternative – Pork and Sweet Potato Pie. The cooking method is very similar, but with quite different flavours. It’s also lower in calories and fat than the original (only 405 kcal and 13.4g fat), as I don’t use cheese in this version.
To be completely honest I didn’t want to call this recipe Pork and Sweet Potato Pie. Whilst it’s an accurate description of what it is, I wanted it to have a nice name like it’s beef and lamb relatives have. A bit of googling revealed that there’s definitely no porky equivalent to cottage and shepherd’s pies (the general consensus is that anything that’s not lamb falls straight into the cottage pie camp).
I thought I’d come up with my own name, but Bungalow Pie or Semi-Detached Pie don’t have quite the same ring to them!
So it’s over to you… Let me know in the comments if you’ve got any suggestions.
This pie recipe can easily be multiplied to serve more people or to make extra to save for later. The only ingredient that you shouldn’t simply multiply is the pork stock. The amount of stock you use should be kept the same regardless of the number of servings, if you multiply it up it won’t reduce down and your pie filling will be very wet.
If you want to freeze or chill the pie to save for later, then do it before baking. I tend to freeze the sweet potato mash and pork filling separately and then defrost them and assemble when you need them. I prefer to do it this way as it means I don’t lose one of my baking trays into the freezer for a couple of weeks until I’m ready to eat the pie. However, you can freeze it assembled if you prefer, just make sure you defrost it fully in the fridge before cooking.
Pork and Sweet Potato Pie
For the pork filling
- 500g lean pork mince (5% fat)
- 1 onion
- 200g mushrooms
- 2 cloves of garlic
- 1 tbsp tomato purée
- 1 tbsp plain flour
- 4 tsp olive oil
- 2 tbsp ruby port
- 2 tbsp worcestershire sauce
- 600ml pork stock or 1 pork stock cube and 600ml water
- 1 sprig of rosemary
- a few sprigs of thyme
- a handful of sage leaves
- salt and pepper
For the mash
- 500g sweet potatoes potatoes
- 1 tsp olive oil
To avoid the instructions getting too confusing I have separated making the pork filling and the mashed potatoes into different sections. However, these two sections should be completed simultaneously.
Start by chopping the vegetables for the filling and then fit in chopping and cooking the potatoes while the filling is cooking.
Also, remember to pre-heat the oven while the filling is cooking on the hob.
Make the pork filling
- Chop the vegetables - Roughly chop the mushrooms (200g) into bitesized pieces. Finely chop the onion (1 onion) and garlic (2 cloves).
- Heat 1 tsp olive oil in a large pan. Fry the pork mince (500g) until it browns. Remove from the pan and set aside.
- Add the rest of the olive oil to the pan (1 tbsp). Add the mushrooms and onion (not the garlic) and cook on a low heat for 10 minutes, stirring occasionally to ensure that they don't burn.
- Add the garlic, flour (1 tbsp) and tomato purée (1 tbsp) and cook for a couple of minutes.
- Finely chop the sage (a handful)
- Return the pork to the pan and add the port (2 tbsp), worcestershire sauce (2 tbsp), pork stock (600ml), rosemary (1 sprig), thyme (a few sprigs) and chopped sage. Bring to the boil and cook uncovered for 45 minutes, stirring occasionally - You want the gravy to be quite thick, if there's a lot of liquid in the pan towards the end of the cooking time then turn up the heat a little. Similarly, if it's becoming too thick, then add a little more water to ensure it doesn't burn
- Season with salt and pepper - I prefer to season towards the end of the cooking time once the sauce has reduced. The pork stock tends to be quite salty so you shouldn't need to add much additional salt.
- Once cooked, remove the rosemary and thyme stalks
Make the mashed sweet potato
- Peel and chop the sweet potatoes (500g)
- Bring a pan of salted water to the boil and cook the potatoes for about 20 minutes, until soft
- Drain the potatoes and return to the pan
- Mash the sweet potatoes until smooth - I like to use a hand blender to get it really smooth
- Add the olive oil (1 tsp) and season with salt. Mix well to combine.
- Season with salt
Make the pie
- Pre-heat the oven to 220ºC/200ºC fan
- Fill the base of an oven-proof dish with the pork filling and spread evenly
- Evenly spread the mashed sweet potato on top of the pork filling
- Cook for 25 minutes, then serve
Pork and sweet potato pie nutritional information per serving
This is the estimated nutritional information per portion including the nutrition as a percentage of an adult’s reference intake. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.