Recipe: Carolina Pork and Sweet Potato Pie with Biscuit Batter Crust (using cooked pork)

CAROLINA PORK AND SWEET POTATO PIE WITH BISCUIT BATTER CRUST

"Sweet potatoes are a staple of the South. Here they are used to complement the pig in this Carolina pork and sweet potato pie with biscuit batter crust."

FOR THE FILLING:
3 slices bacon
1 large onion, chopped
1 celery rib, chopped
1 medium green bell pepper, seeded and chopped
1 garlic clove, minced
2 pounds lean cooked pork, cut into small cubes
2 sweet potatoes, peeled and cut into small cubes
2 cups beef broth
2 tablespoons yellow cornmeal
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
Tabasco sauce, to taste
1 teaspoon salt
Freshly ground black pepper to taste

FOR THE BISCUIT BATTER CRUST:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3 tablespoons vegetable shortening
3/4 cup milk
1 large egg, beaten

Preheat oven to 350 degrees F. Grease a 2-quart baking dish and set aside.

TO MAKE THE FILLING:
Fry the bacon in large skillet over moderate heat until almost crisp; drain on paper towels.

Add onion, celery, bell pepper and garlic to the skillet and stir for about 3 minutes.

Crumble cooked bacon over vegetables and then add remaining filling ingredients, stirring. Reduce heat to low, simmer, stirring from time to time, for about 30 minutes and then transfer to the prepared baking dish.

TO MAKE THE CRUST:
Combine flour, baking powder, salt and shortening in a bowl and work the mixture with your fingers until mealy. Add milk and egg and stir until well blended and smooth. (Make sure batter is not too stiff when mixed. If so, add enough extra milk to produce a very soft batter that can be easily spooned over the filling.)

Spoon batter over top of pork mixture.

Bake at 350 degrees F until golden, about 40 minutes. Serve hot.

Makes 6 servings
Source: Pig, King of the Southern Table by James Villas