In large saucepan, heat oil; cook onion and garlic over medium heat, stirring often, for 5 minutes or until softened.

Add pork; cook, breaking up with spoon, for about 8 minutes or until browned. Drain off fat. Stir in stock and sherry; simmer, scraping up brown bits from bottom [deglaze], for about 10 minutes or until most of liquid has evaporated. Mix in mustard, parsley and 1/4 ts each of salt and pepper. Set aside.

Peel parsnips; slice into rounds. In saucepan of boiling salted water, cook parsnips for about 10 minutes or just until fork-tender. Drain; mix in marjoram and 1/4 ts each of salt and pepper. Set aside.

Peel and quarter sweet potatoes. In saucepan of boiling salted water, cook sweet potatoes for about 10 minutes or just until fork-tender. Drain; mash with butter and remaining salt and pepper.

Place parsnips in bottom of 12-cup casserole; spoon meat mixture over top. Spoon sweet potatoes over top; brush with egg.

Bake in 425F 220 °C oven for 15 minutes; reduce heat to 350F 180 °C. Bake for 30 minutes. Let stand for 10 minutes.

Lake, Northwest Territories, Canada Per Serving: about 585 calories, 27 g protein, 30 g fat, 52 g carbohydrate good source of iron, very high source of fibre

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