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Spiced Pork Potpie

 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
6 ServingsPrep: 30 min. Bake: 30 min.


  • 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 all-purpose flour
  • 1 can (15 ounces) sweet potatoes, drained and cubed
  • CRUST:
  • 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

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Spiced Pork Potpie (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cup equals 857 calories, 46 g fat (24 g saturated fat), 215 mg cholesterol, 777 mg sodium, 70 g carbohydrate, 5 g fiber, 42 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.