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Country Pork and Winter Vegetable Pie
Enjoy this updated version of shepherd's pie featuring pork in a savory sauce with sweet parsnips and colorful squash. |
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Preparation Time: Cooking Time: 2 tbsp (25 mL) 1 lb (500 g) 1 3 3 tbsp (45 mL) 1 2 tbsp (25 mL) 1 tsp (5 mL) 1/2 tsp (2 mL) 1/4 tsp (1 mL) 2 tbsp (25 mL) 1-1/2 cups (375 mL) Topping: 6 2 tbsp (25 mL) 1/2 cup (125 mL) |
25 minutes 1 hour Serves 4 to 6 vegetable oil lean boneless pork loin, cut in 1/2-inch (1 cm) cubes medium Ontario Onion, chopped cloves Ontario Garlic, minced all-purpose flour can (10 oz/284 ml) chicken broth tomato paste each dried sage and thyme salt pepper chopped fresh parsley (optional) each cubed peeled Ontario Butternut Squash and Parsnips medium Ontario Potatoes, peeled and cut in chunks butter grated Parmesan cheese (optional) |
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In 12-inch (30 cm) ovenproof dish, heat oil over medium-high heat; brown pork in hot oil. Add onion and garlic; cook, stirring, for 2 to 3 minutes. Stir in flour; cook for 1 to 2 minutes. Stir in broth, tomato paste, sage, thyme, salt, pepper and parsley (if using); bring to boil. Stir in squash and parsnips. Cover and bake in 325°F (160°C) oven for 30 minutes. Topping: Meanwhile, cook potatoes in boiling water until tender. Drain, reserving 1/2 cup (125 mL) cooking liquid. Mash potatoes with butter and reserved liquid; stir in cheese (if using). Spoon on top of pork mixture, leaving 1-inch (2.5 cm) border around outside. Bake, uncovered, for 25 to 30 minutes or until bubbling and hot. Broil to brown if desired. Let stand for 10 minutes before serving.
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Nutritional Information: 1 Serving (when recipe serves 6): PROTEIN: FAT: CARBOHYDRATES: CALORIES: |
28 grams 20 grams 45 grams 472 |