Recipe for fall stir-fry with a different sort of starch: Mashed potatoes

Traditional stir-fries typically are served over rice or noodles. But we decided to think outside the wok.

Instead, we went for another favourite autumnal starch – mashed potatoes. The result is a quick and easy stir-fry that’s a bit like shepherd’s pie (though jammed with way more vegetables).

We also stuck with autumn as our inspiration and used produce and seasonings appropriate to the season. But mashed potatoes go so well with so many things that there’s no reason not to mix it up a bit and add whatever produce you crave or happen to have.

Fall Stir-Fry With Mashed Potatoes

For a simple mashed potato, in a large saucepan combine 750 g (1 1/2 lb) new potatoes with enough cool water to cover. Bring to a boil and cook until tender. Drain, return the potatoes to the saucepan, then mash with milk, butter, salt and pepper according to taste.

Start to finish: 25 minutes

Get daily National news

Get the day's top news, political, economic, and current affairs headlines, delivered to your inbox once a day.

Sign up for daily National newsletter Sign Up

By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy.

250 g (8 oz) bacon

340 g (12 oz) pork tenderloin, cut into thin strips

1 medium red onion, sliced

5 ml (1 tsp) dried sage

2 ml (1/2 tsp) cinnamon

500 g (1 lb) carrots, peeled and cut in 1-cm (1/2-inch) chunks

500 g (1 lb) brussels sprouts, quartered

125 ml (1/2 cup) chicken broth

125 ml (1/2 cup) dried cranberries

Salt and ground black pepper, to taste

Mashed potatoes, to serve

In a large, deep skillet over medium-high, cook bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate to drain, leaving fat in skillet. Over medium-high, add pork strips and sear to brown, about 2 minutes. It does not need to cook through. Transfer pork to a plate and set aside.

Reduce heat to medium and add onion, sage and cinnamon. Cook for 5 minutes or until onion begins to brown at edges. Add carrots and brussels sprouts and saute for 5 to 6 minutes or until starting to brown. Add broth, then cover and cook for 10 minutes.

Return pork to pan, add cranberries, then cook, uncovered, for another 5 to 6 minutes or until pork is cooked. Season with salt and black pepper. Serve over mashed potatoes, crumbling bacon on top.

Makes 6 servings.

Nutrition information per serving (not counting mashed potatoes) (values are rounded to the nearest whole number): 340 calories; 170 calories from fat (49 per cent of total calories); 19 g fat (6 g saturated; 0 g trans fats); 65 mg cholesterol; 25 g carbohydrate; 20 g protein; 6 g fibre; 460 mg sodium.