Shredded Pork Pies

This inspired twist on shepherd's pie is crowned with a golden-edged sweet potato topping everyone will love. To prevent messy spillovers, place your ramekins on a foil-lined rimmed baking sheet before sliding them into the oven.

By The Test Kitchen

Source: Canadian Living Magazine: November 2013

Prep time 10 minutes
Total time 1 hour
Portion size 4 servings

Ingredients
3 cups (750 mL) Slow Cooker Shredded Pork
1 cup (250 mL) bottled strained tomatoes, (passata)
1 carrot, grated
1/2 cup (125 mL) frozen peas
1 tbsp (15 mL) fancy molasses
2 tsp (10 mL) Worcestershire sauce
1/4 tsp (1 mL) each salt and pepper
1/4 cup (60 mL) shredded Cheddar cheese

Sweet Potato Mash:675 g sweet potatoes, (about 3 small)
4 tsp (18 mL) butter
1/4 tsp (1 mL) each salt and pepper

Preparation
Sweet Potato Mash: Using fork, prick sweet potatoes all over. Microwave on high, turning once, until fork-tender, about 5 minutes. Let cool enough to handle. Peel sweet potatoes; mash together potato flesh, green onion, butter, salt and pepper.

Stir together pork, strained tomatoes, carrot, peas, molasses, Worcestershire sauce, salt and pepper. Spoon mixture into four 1-cup (250 mL) ramekins.

Spoon sweet potato mash over pork mixture; sprinkle with cheese.

Make-ahead: Let cool. Cover and refrigerate for up to 2 days; add 40 minutes to baking time.
Bake on baking sheet in 350 F (180 C) oven until filling is hot and bubbly, about 40 minutes.

Test Kitchen Tip -Speed It Up: Make this simple weeknight hit even faster (and easier) by topping it with leftover mashed potatoes instead of whipping up the sweet potato mash.

Nutritional Information Per serving: about
cal 483 pro 34g total fat 21g sat. fat 9g
carb 39g dietary fibre 6g sugar 19g chol 124mg
sodium 688mg potassium 1,258mg 
RDI%
calcium 15 iron 34 vit A 294 vit C 50
folate 12
http://www.canadianliving.com/food/shredded_pork_pies.php