Spiced Pork Potpie Recipe
- 1 boneless pork shoulder butt roast (1-1/2 pounds), cubed
- 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 pitted dried plums, chopped
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground ginger
- 2 whole cloves
- 6 tablespoons King Arthur Unbleached All-Purpose Flour
- 1 can (15 ounces) sweet potatoes, drained and cubed
- 1 cup King Arthur Unbleached 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.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Spiced Pork Potpie(3)
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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:
0.6 pounds ground pork
3 Tbsp butter
3 cups water
1 tart apple, chopped
1/2 cup dried cranberries
1 1/2 tsp ground cinnamon
1 tsp ground ginger
2 dashes ground cloves
6 Tbsp AP flour
3 small/med sweet potatoes, peeled and diced
1 large red potato
Did not alter crust, but should have made 1.5 times (all ingredients except the butter) the amount called for in the original recipe.
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!
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