1 lb (455 g) lean pork, minced
2 onions, peeled and finely chopped
2 cloves of garlic peeled and crushed
2 tbsp (1 oz) 25 g butter
2 tbsp chopped fresh parsley
1 green pepper, seeded and chopped
pepper
1/4pt (140 ml) tomato juice
2 tbsp capers
3 tbsp raisins
4 tbsp Amontillado sherry or port
2 lb (900 g) yam, peeled
butter or olive oil for mashing yam
1 egg
salt
1 tsp baking powder
2 onions, peeled and finely chopped
2 cloves of garlic peeled and crushed
2 tbsp (1 oz) 25 g butter
2 tbsp chopped fresh parsley
1 green pepper, seeded and chopped
pepper
1/4pt (140 ml) tomato juice
2 tbsp capers
3 tbsp raisins
4 tbsp Amontillado sherry or port
2 lb (900 g) yam, peeled
butter or olive oil for mashing yam
1 egg
salt
1 tsp baking powder
method
1. 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.
2. Remove from the heat and add the capers, raisins and wine.
3. Meanwhile, boil the yam until tender and mash with a little butter or olive oil. Mix in the egg and baking powder.
4. Line a greased pie dish with half the yam mixture, pressing it down. Fill with the meat mixture.
5. Spread the remaining yam puree on a sheet of greaseproof paper, shaping it to the same size as the pie dish. Turn it over the meat filling and neaten the edges.
6. Bake at 180°C/350°F, gas mark 4 for 35-45 minutes.
2. Remove from the heat and add the capers, raisins and wine.
3. Meanwhile, boil the yam until tender and mash with a little butter or olive oil. Mix in the egg and baking powder.
4. Line a greased pie dish with half the yam mixture, pressing it down. Fill with the meat mixture.
5. Spread the remaining yam puree on a sheet of greaseproof paper, shaping it to the same size as the pie dish. Turn it over the meat filling and neaten the edges.
6. Bake at 180°C/350°F, gas mark 4 for 35-45 minutes.
serving amount
serves 6
rate this recipe
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