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Spiced Pork Potpie

Total Time

Prep: 30 min. Bake: 30 min.


6 servings

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


  • 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 (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
  • 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


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 cup: 857 calories, 46g fat (24g saturated fat), 215mg cholesterol, 777mg sodium, 70g carbohydrate (36g sugars, 5g fiber), 42g protein.

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