Here’s a fantastic recipe for pork pie that happens to be gluten free. For an especially tasty pie, use Nash’s pork, which is pasture raised and antibiotic and hormone free. Our hogs are fed organic vegetables and grains grown here on the farm and whey from a local creamery, making the pork especially tasty. For more on Nash’s pork, check out our pork page.
1 lb. Nash’s ground lean pork
2 onions, peeled and finely chopped
2 cloves of garlic peeled and crushed
2 Tbsp. butter
2 Tbsp. chopped fresh parsley
1 green pepper, seeded and chopped
Pepper
1 cup tomato juice
2 Tbsp. capers
3 Tbsp. raisins
4 Tbsp sherry or port
2 lb. yam, peeled
Butter or olive oil for mashing yam
1 egg
Salt
1 tsp. baking powder
Gently fry the onions and garlic in the butter, add the parsley, pepper and pork and cook until the pork has lost its raw look. Add the salt, pepper and tomato juice and simmer together, covered, for 45 minutes.
Remove from the heat and add the capers, raisins and wine.
Meanwhile, boil the yam until tender and mash with a little butter or olive oil. Mix in the egg and baking powder.
Line a greased pie dish with half the yam mixture, pressing it down. Fill with the meat mixture.
Spread the remaining yam puree on a sheet of waxed paper, shaping it to the same size as the pie dish. Turn it over the meat filling and neaten the edges.
Bake at 350°F, for 35-45 minutes.