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.
1-1/2 pounds cubed pork shoulder roast
1/2 cup butter, divided
2 cups apple cider or juice
1 cup water
1 cup chopped peeled tart apple
1/2 cup dried cranberries
1/2 cup dried pitted prunes, chopped
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
2 whole cloves
6 tablespoons all-purpose flour
1 can (15 ounces) sweet potatoes, drained and cubed
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted
In a Dutch oven, cook pork in 2 tablespoons butter until no longer pink. Add the cider and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the fruit and seasoning; simmer 10 minutes longer.
Melt remaining butter; stir in flour until smooth. Slowly add to meat mixture. Bring to a boil; cook for 1-2 minutes or until thickened. Discard cloves. Stir in sweet potatoes. Pour into a greased 3-qt. baking dish.
For crust, combine the flour, baking powder and salt in a bowl. Combine the milk and butter; stir into dry ingredients until smooth. Spread over filling. Bake at 400° for 28-32 minutes or until crust is browned. Yield: 6 servings.
Source: Taste of Home