2 tb Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
1 1/2 lb Lean ground pork
1/2 c Chicken stock
1/3 c Dry sherry or chicken stock
1/4 c Dijon mustard
2 tb Fresh parsley, chopped
1 ts Salt
1 ts Pepper
5 Parsnips [1-1/2 lb] 1/2 ts Dried marjoram
4 Sweet potatoes [2 lb] 2 tb Butter
1 Egg, lightly beaten
In large saucepan, heat oil; cook onion and garlic over medium heat,
stirring often, for 5 minutes or until softened.
Add pork; cook, breaking up with spoon, for about 8 minutes or until
browned. Drain off fat. Stir in stock and sherry; simmer, scraping up
brown bits from bottom [deglaze], for about 10 minutes or until most
of liquid has evaporated. Mix in mustard, parsley and 1/4 ts each of
salt and pepper. Set aside.
Peel parsnips; slice into rounds. In saucepan of boiling salted
water, cook parsnips for about 10 minutes or just until fork-tender.
Drain; mix in marjoram and 1/4 ts each of salt and pepper. Set aside.
Peel and quarter sweet potatoes. In saucepan of boiling salted water,
cook sweet potatoes for about 10 minutes or just until fork-tender.
Drain; mash with butter and remaining salt and pepper.
Place parsnips in bottom of 12-cup casserole; spoon meat mixture over
top. Spoon sweet potatoes over top; brush with egg.
Bake in 425F 220C oven for 15 minutes; reduce heat to 350F 180C. Bake
for 30 minutes. Let stand for 10 minutes.