Pulled Pork Shepherd’s Pie
Warm comfort food made easy with this classic shepherd’s pie recipe.
20 minutes
35 minutes
5 people
Ingredients
- 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 (900g) pulled pork - flavour of your choice (see links to recipes below)
- Pulled Pork Shoulder Carolina Style
- Pulled Pork Shoulder Memphis Style
- 1 cup frozen peas
Cheesy mash topping
- 800g brushed potatoes, peeled and cut into 5cm pieces
- 40g butter
- ¾ cup milk
- 1 ½ cups shredded tasty cheese
Method
- 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°C/180°C 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.
- Serve with a green salad if liked.