Before today I would have considered myself a shepherd’s pie snob. Like if you would have suggested that we made shepherd’s pie for dinner, I would have turned up my nose and said, ‘um, no thanks.’ But that was before today.
It was also before that regular ol’ use-up-the-leftovers-dinner got remade into something seriously delicious. It’s amazing how pulled pork can do that. Skeptics, stand aside. Pulled pork shepherd’s pie is where it’s at.
If you make this Pulled Pork Shepherd’s Pie make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 - 21/2 pound pork butt
- 1 bottle of beer
- A few splashes of BBQ sauce
- A handful of brown sugar
- 4-5 cloves of garlic, minced
- 1 large onion, minced
- Oil for sautéing
- 2 cups frozen corn
- 2 cups frozen peas
- 3 large potatoes
- Salt and pepper
- Sharp cheddar cheese, grated
- Place all ingredients for pulled pork in a medium pot. Add water to the pot so that the liquid is about ¾ of the way to the top of the pork. Bring to a boil then reduce the temperature to very low. Keep at a low simmer, covered, for 2 hours. 2. After 2 hours remove the lid and shred the pork with 2 forks. There will still be a lot of liquid left. Return the pot to medium-low heat and simmer until most of the liquid has evaporated. Season generously with salt and pepper and set aside.
- In a large pot, boil peeled potatoes until they are very soft, about 15 minutes. Drain water and mash the potatoes with a potato masher or with an electric mixer. Add butter or cream if desired and season generously with salt. Set aside.
- Saute onions with a splash of oil in a large pan over medium high heat for about 3 minutes. Add garlic and sauté for 1 more minute. remove from heat and stir in peas and corn.
- Place a thick layer of pulled pork on the bottom of your casserole pan. Next add the corn mixture in another thick layer. Drop large spoonfuls of mashed potatoes over the top of the casserole then gently spread the mashed potatoes so they cover the entire top surface. Top with grated cheddar cheese.
- Bake in a pre-heated 350 degree oven for 30-40 minutes, or until the shepherd's pie is bubbling and the cheese on top is melted and starting to brown.
Latest posts by Kristen Stevens (see all)
- Cinnamon Scented Vegetarian Crock Pot Moroccan Tagine - May 20, 2016
- Coconut Almond Paleo Breakfast Muffins - May 17, 2016
- How Starting a Blog Can Change Your Life - May 15, 2016