Preparation time
25 minutes
Ready in
1 hour
Makes
5 servings
Ingredients
- 2 tbsp (25 mL) vegetable oil
- 1 lb (500 g) lean Ontario boneless Pork loin, cut in 1/2-inch (1 cm) cubes
- 1 medium Ontario Onion, chopped
- 3 cloves garlic, minced
- 3 tbsp (50 mL) all-purpose flour
- 1 can (10 oz/284 mL) chicken broth
- 2 tbsp (25 mL) tomato paste
- 1 tsp (5 mL) each dried sage and thyme
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 tbsp (25 mL) chopped fresh Ontario Parsley (optional)
- 1-1/2 cups (375 mL) each cubed peeled Ontario Butternut Squash and Parsnips
TOPPING:
- 6 medium Ontario Potatoes, peeled and cut in chunks
- 2 tbsp (25 mL) butter
- 1/2 cup (125 mL) grated Parmesan cheese (optional)
Instructions
In 12-inch (30 cm) ovenproof dish, heat oil over medium-high heat; brown pork in hot oil. Add onion and garlic; cook, stirring, for 2 to 3 minutes. Stir in flour; cook for 1 to 2 minutes.
Stir in broth, tomato paste, sage, thyme, salt, pepper and parsley (if using); bring to boil. Stir in squash and parsnips. Cover and bake in 325°F (160°C) oven for 30 minutes.
Topping:
Meanwhile, cook potatoes in boiling water until tender. Drain, reserving 1/2 cup (125 mL) cooking liquid. Mash potatoes with butter and reserved liquid; stir in cheese (if using). Spoon on top of pork mixture, leaving 1-inch (2.5 cm) border around outside. Bake, uncovered, for 25 to 30 minutes or until bubbling and hot. Broil to brown if desired. Let stand for 10 minutes before serving.
Nutritional Information
When recipe serves 6:
- Protein: 22 grams
- Fat: 12 grams
- Carbohydrate: 54 grams
- Calories: 410
- Fibre: 5 grams
- Sodium: 470mg