Spiced Pork Potpie
Chock-full of cranberries, apple, sweet potatoes, cinnamon and cloves, this scrumptious meat pie smells just like autumn as it bakes! The original recipe called for a pastry crust, but I prefer the fuss-free batter crust on top.
—Kay Krause
Sioux Falls, South Dakota
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Oh, put the cranberries in with the cooked veggie mixture.
We enjoyed this, but I altered the recipe significantly and made it less fattening:Ingredients:0.6 pounds ground pork3 Tbsp butter3 cups water1 tart apple, chopped1/2 cup dried cranberries1 1/2 tsp ground cinnamon1 tsp ground ginger2 dashes ground cloves6 Tbsp AP flour3 small/med sweet potatoes, peeled and diced1 large red potatoDid not alter crust, but should have made 1.5 times (all ingredients except the butter) the amount called for in the original recipe.Directions:Combine apple, sweet potatoes, red potato, and 2 cups water in a deep skillet. Let sit for 2 hours. Then, bring to boil and simmer for 15 minutes, or until sweet potatoes are almost tender. Dump the solids (reserve the juice) into a 9x13 pan and stick that in a 400 degree oven.In same skillet, combine ground pork and seasonings; cook until brown. Add flour and stir until coated. Add 3 Tbsp butter and stir until melted and combined. Add the reserved juices and the extra cup of water (or more if you like) and stir until gravy-like consistency. Dump that into the 9x13 pan and stir mixtures together and return to oven.In same skillet, melt butter for crust. In a medium bowl, combine crust dry ingredients; add butter and stir until homogeneous. Then add the milk 1/4 cup at a time, stirring between additions until homogeneous. Spread crust on mixture in the 9x13 pan and return to oven for 20 minutes.This was good, but it needed more crust (as mentioned above) and didn't need all the meat or butter in the filling.
My husband could not stop telling me how much he enjoyed this dish and he has requested it several times. I will be preparing this again soon!