Meat and Sweet Potato pie
When I was in BC last year, Annie brought me to an amazing little restaurant in Prince-Rupert. On the menu was a “Cajun Pie” that was absolutely delicious. I asked what was in it and when I got home I took some of the flavours that I loved that were in it and made it my own… I have made it quite a few times now and finally wrote down the proportions to share…
Because the boys are mixed on “spicy” I found a way to have all the flavour without the spice. Of course, if you like it spicy, add some cayenne to the spice mix or right to your plate.
For 2 pies (one feeds our family and the other is lunch or frozen for an easy supper)
- 3 lbs of ground pork
- 1 large sweet Potato (peeled and cut into small cubes)
- 1 red pepper (chopped)
- 1 large onion (chopped)
For the spice mix:
- 3 Tbsp minced Garlic
- Tbsp salt
- 2 Tbsp Chili powder
- 3 tsp oregano
- 1 tsp white pepper (not black pepper, the flavour of the white pepper is important)
- 1 1/2 tsp cumin
- 1 tsp mixed spice (nutmeg/cinnamon/allspice/ginger/clove)
- Crust for 2 pies
Mix all of the ingredients of the spice mix together to form a paste.
Preheat oven to 350.
In a large pot, brown the meat and set aside. In the same pot as the meat was browned, add a bit of oil then add onion, sweet potatoes and red peppers and cook until soft. Add a bit of water to deglaze the bottom and then add the spice mix and add the meat back. Mix well so that all of the spices are incorporated and then make sure the seasoning is right by tasting.
Fill two pie dishes with the meat mixture, cover with pie crust and use a fork to pierce the pie all over. You can also put an egg wash over the crusts.
Bake for 45 min until Golden brown.
