Go Back

Find more recipes at charlotteslivelykitchen.com

pork sweet potato pie 4

Pork and Sweet Potato Pie

5 from 3 votes
Active Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 people

INGREDIENTS

For the pork filling

    • 500 g lean pork mince - 5% fat
    • 1 onion
    • 200 g 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
    • 600 ml 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

    • 500 g sweet potatoes potatoes
    • 1 tsp olive oil
    • salt

    INSTRUCTIONS

    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

          NOTES

          Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

          NUTRITIONAL INFORMATION

          Calories: 558kcal | Carbohydrates: 36g | Protein: 28g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 555mg | Potassium: 1365mg | Fiber: 4g | Sugar: 10g | Vitamin A: 17795IU | Vitamin C: 9.4mg | Calcium: 85mg | Iron: 3.2mg

          Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.


          Course: Main Course