Pork Pot Pie with Sweet Potatoes

Pork Pot Pie with Sweet Potatoes

Quoting IHCC, Curtis Stone is our current featured chef and we look forward to cooking along with him and his philosophy of using the best, freshest local and seasonal ingredients that you can find and turning them into simple and delicious dishes.

To welcome Curtis, I chose his cottage pie recipe and made a few twists to suit what I have in my pantry.

Recipe adapted from Curtis Stone's Cottage Pie with Sweet Potato.

Ingredients:
(Makes one 7"x5" pie)

1 tablespoon olive oil
200g pork loin, cut into 1/2-inch cubes
Salt and freshly ground black pepper
2 tablespoons butter
3 tablespoons plain flour
1/2 cup milk 
1 medium red onion, finely chopped
2 cups frozen mixed vegetables (carrot, corn, green peas), thawed
1 medium stalk celery, cut into cubes
2 cups water
1 medium sweet potato, peeled and cut into cubes1 tablespoon butter, room temperature
1/4 bunch parsley, coarsely chopped

How to:

1. Heat up oil over medium-high heat in a frying pan. Sprinkle the pork with salt and pepper. Add the pork to the frying pan and cook until they turn white. Transfer them to a bowl.

2. Heat up butter over medium heat in the same frying pan. Whisk in flour to form a thick paste. Add milk until you get a white roux. Add onions, mixed vegetables, and celery to the frying pan. Cook, stirring, until fragrant. Add water and simmer until the amount of water is reduced by half.

3. Return the pork into the frying pan. Reduce the heat to medium-low. Cover the pot and simmer for another 15 minutes.

4. Bring a large pot of water to a boil. Add the sweet potatoes and cook until fork-tender, about 15 minutes. Strain the sweet potatoes and set aside to cool. Then, mash the sweet potatoes with butter and chopped parsley.

5. Preheat the oven to 210°C. Transfer the pork and vegetables into a 7"x5" pie dish, top with the mashed sweet potatoes, and ruffle with a fork. Bake for 20 minutes or until the top is golden.

I have eliminated white potatoes from my diet because they are one of the dirty dozens. Sweet potatoes are the best substitute so far. Mashed sweet potatoes with butter is really, really delicious!

Dig in and enjoy!

Looking forward to cook more dishes with Curtis Stone!

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, G'day Curtis!