Perfect for the cooler months, this Pulled Pork Sheperd’s Pie is warm comfort food made easy.
What’s great about sheperd’s pie, is that it’s perfect for the whole family, even the littlest ones, it’s also a way of packing in lots of veggies without the kiddies knowing!
Full of flavour, it’s the ultimate mid-week meal for a cold winters night, and this recipe is a bit of a twist on the classic recipe, replacing standard mince for shredded slow cooker pulled pork – yum!
Chop up all the ingredients, put them together in a dish, and cover it all with smooth, buttery mash potato, pop it in the oven and soon you’ll have a flavoursome and wholesome winter night’s dinner.
This Pulled Pork Sheperd’s Pie calls for the perfect, shredded slow cooker pulled pork base. Get an Easy Slow Cooker Pulled Pork recipe here.
Try this Sheperd’s Pie with a twist for dinner this week, we know the whole family will love it.
The slow cooker pulled pork recipe base is what makes this Pulled Pork Sheperd’s Pie extra tasty!
Australian Pork has great taste and versatility. Add pork to your weekly shopping list or visit the Australian Pork site for more winning dinner ideas.
Ingredients (serves 5)
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 large carrot, diced
- 2 stalks celery, diced
- 2 tablespoons tomato paste
- 6 cups pulled pork
- 1 cup frozen peas
- 800g brushed potatoes, peeled and cut into 5cm pieces
- 40g butter
- 3/4 cup milk
- 1 1/2 cups shredded tasty cheese
Method
- Heat oil in a large frying pan over medium heat. Add onion, garlic, carrot and celery.
- Cook, stirring occasionally, for 7-8 minutes until tender.
- Stir in tomato paste and cook, stirring, for 1 minute.
- Stir through pulled pork and frozen peas. Season with salt and pepper.
- Transfer pork mixture to a greased 12-cup (about 5cm deep) baking dish.
- Preheat oven to 200 degrees or 180 degrees fan-forced.
- To make the cheesy mash topping, place potatoes into a medium saucepan and cover with cold water.
- Bring to the boil over high heat. Reduce heat and simmer for 15 minutes or until very tender.
- Drain potatoes and return to the saucepan. Toss potatoes over high heat for 1 minute to dry.
- Roughly mash potatoes. Add butter and milk. Mash until smooth. Stir through 1 cup cheese.
- Spoon mash evenly over pork mixture. Sprinkle with remaining ½ cup cheese.
- Bake for 20-25 minutes or until cheese is melted and mash is golden.
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