Pork and Sweet Potato Pie

Single-serving shepherd's pies are a comforting and cozy option for a fall or winter dinner. This pork version is easy enough for a weeknight but fancy enough for parties.

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  • Makes: 1 servings
  • Serving Size: 1 pie each
  • Start to Finish: 30 mins

Pork and Sweet Potato Pie

Directions

  1. In a small bowl mash 1/2 medium sweet potato (4- to 5-oz.), cooked, with 1 to 2 Tbsp. cooking water, 1/8 tsp. salt, and pinch ground white pepper; set aside. In a small nonstick skillet cook 2 Tbsp. each chopped celery, carrot, and onion in 1 tsp. hot olive oil over medium heat for 5 to 7 minutes or until tender. Add 4 oz. pork tenderloin, cut into 1/2-inch cubes; cook for 2 minutes. Stir in 2 tsp. all-purpose flour, 1/4 tsp. crushed dried rosemary or 1/2 tsp. snipped fresh rosemary, pinch ground nutmeg. Stir in 1/4 cup reduced-sodium beef broth; cook about 2 minutes or until slightly thickened. Place pork mixture in a 10-oz. ramekin. Cover with mashed sweet potatoes. Broil 4 to 5 inches from heat for 3 to 5 minutes or until browned and bubbly.
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Nutrition Facts (Pork and Sweet Potato Pie)

  • Per serving:
  • 301 kcal ,
  • 7 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 74 mg chol. ,
  • 535 mg sodium ,
  • 31 g carb. ,
  • 5 g fiber ,
  • 7 g sugar ,
  • 27 g pro.
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