Mushroom Pork Potato Pies

Mushroom Pork Potato Pies

Many people are anti-pork because they think it is loaded in fat.  Pork however has come a long way due to its reputation.  Now if you go to the grocery store and look at a cut of pork you will see more lean portions available.  Pork is perfectly fine to eat when it is not loaded with fat and it provides great nutrient.  It is loaded with B vitamins, iron, zinc, and selenium.   You do not need to worry about this meat as long as you pick lean portions just like with any meats on the market.  

Another great ingredient in this recipe is mushrooms.  Mushrooms exposed to UV light are a great source of Vitamin D.  Vitamin D is important in the absorption of calcium in the bones.  You can eat a ton of calcium, but without the vitamin D to absorb it you are at a lost cause.  It is hard to obtain enough vitamin D from diet alone.  Our skin makes vitamin D naturally when we go outside.  However since more and more individuals are staying inside, we are experiencing a deficiency in vitamin D.  Vitamin D has also shown to be protective against musculoskeletal disorders, infectious disease, autoimmune diseases, cardiovascular disease, diabetes, neurocognitive dysfunction, mental illness, infertility, and adverse pregnancy and birth outcomes.

The potato crust in this recipe is a great alternative for many pies such as chicken pot pie, hamburger pie,  and shepherds pie.  Potatoes may have a lot of starch but they are also loaded with B vitamins, calcium, potassium, magnesium, and manganese.  It is also a great source of fiber with 7g per serving.  No reason to avoid this starchy vegetable, moderation is the key for any of these diets.

Ingredients 

2 tbsp canola oil

1 large onion cut into wedges

1 lb lean pork, diced

4 cups of mushrooms, diced

2/3 cup apple juice

Salt and pepper to taste

3-4 medium potatoes, chopped

1/3 cup margarine

1 cup flour

1 tsp baking powder

1 egg, beaten

Seasonings of choice (ex tarragon, cumin, thyme)

Preheat oven to 400 degrees.  Begin boiling potatoes.

In pan heat oil and cook onions until nice and soft. About 3 min.

Add pork and cook until brown.  Add muxhrooms and cook until  soft.  About 2 min.

Stir in apple juice and seasonings. 

    

Divide mixture in to 4 oven proof bowls.

 Once the potatoes are nice and tender you can begin preparing the crust.  Drain potatoes and allow them to cool uncovered.   

Mash the potatoes and stir in margarine and desired seasonings.  Add flour and baking powder and stir lightly until it forms a nice dough.  Knead the dough carefully with your hands.  Divide it into 4 sections.  Roll each section out and place it on top of each bowl.  Pinch the edges to seal it.

Brush the tops of the pies with the egg.  Bake for approximately 40 min or until golden brown.