Pulled Pork Shepherd’s Pie

Pulled pork shepherd’s pie is a delicious twist on a classic recipe. It’s made with tender pulled pork, tasty sautéed veggies, and creamy mashed potatoes, all baked together in a casserole dish.

Pulled pork shepherd’s pie

This pork shepherd’s pie is all things cozy and delicious. We’ve taken the most impossibly tender Italian pork roast, shredded the meat, and then added that to all the traditional shepherd’s pie ingredients.

You’ll get to dig into a thick layer of Italian-flavored pulled pork, tender veggies, peas, and corn, all topped with the creamiest mashed potatoes. It’s one happy, feel-good meal.

Why you want to make this recipe

We’ve made this recipe MANY times over the years and have tweaked it until it became perfect. Years ago, we created a shepherd’s pie with BBQ flavors, but it was a bit unusual. Since then, we’ve modified this recipe to incorporate flavors that perfectly complement the pork. This Italian shepherd’s pie version is absolutely delicious!

Time-saving tip – Squeeze two pork roasts into your slow cooker. Serve one for dinner tonight as a roast, and use the other to make this pulled pork shepherd’s pie this week!

How to make pulled pork shepherd’s pie

This recipe does take some time to prepare, as it requires cooking the pork first. However, don’t be intimidated; there are essentially four steps, and each one is very simple.

1. Cook the pork roast. This is as simple as putting the ingredients into your slow cooker and turning it on. After several hours, remove the pork and shred the meat using two forks. Remember to save the juices from the pot – we use these to flavor the pie!
2. Make the mashed potatoes. You’ve likely done this before. Boil potatoes, then mash them with a little butter, cream, and some of the water they were cooked in.
3. Cook the vegetables. For this step, you’ll saute and season onions, garlic, and carrots. Then you’ll mix in the pulled pork, the juices that you kept in your slow cooker pot, and some peas and carrots.
4. Now, all you have to do is assemble the shepherd’s pie (veggies and meat on the bottom, mashed potatoes on top) and place it in your oven to bake.

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Pulled Pork Shepherd’s Pie

Prep: 15 minutes mins

Cook: 2 hours hrs 40 minutes mins

Total: 2 hours hrs 55 minutes mins

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Pulled pork shepherd's pie is a delicious twist on a classic recipe. It's made with tender pulled pork, tasty sauteed veggies, and creamy mashed potatoes baked together in a casserole dish.

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Ingredients

Pulled Pork

• ▢ 4 lb bone-in pork roast (see notes)
• ▢ 2 teaspoon Italian seasoning
• ▢ 1 EACH: sea salt and pepper
• ▢ 15 ounce can fire-roasted tomatoes (can sub diced tomatoes)
• ▢ ¾ cup dry red wine
• ▢ 1 tablespoon balsamic vinegar
• ▢ 2 cloves garlic (minced)

Mashed Potatoes

• ▢ 2 lb Russet potatoes (peeled and quartered)
• ▢ ¼ cup potato cooking water
• ▢ ¼ cup heavy cream
• ▢ 2 tablespoons butter
• ▢ Salt (to taste)

Shepherd's Pie

• ▢ 1 tablespoon olive oil
• ▢ 1 medium onion (minced)
• ▢ 2 medium carrots (diced small)
• ▢ 1 tablespoon Italian seasoning
• ▢ 2 tablespoon all-purpose flour (gluten-free if needed)
• ▢ Juices from the crockpot
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 cup frozen peas
• ▢ 1 cup frozen corn
• ▢ Salt and pepper (to taste)

Instructions 

Italian Pulled Pork

• Remove the skin (if there is any) from the roast and trim any large pieces of fat. Sprinkle the pork roast with Italian seasoning, salt, and pepper.
  4 lb bone-in pork roast, 2 teaspoon Italian seasoning, 1 EACH: sea salt and pepper, 15 ounce can fire-roasted tomatoes
• Put the tomatoes, wine, vinegar, and garlic into your slow cooker and mix well. Add the pork roast to the pot and cook the roast for 4-5 hours on high or (preferably) 8-9 hours on low.
  15 ounce can fire-roasted tomatoes, ¾ cup dry red wine, 1 tablespoon balsamic vinegar, 2 cloves garlic
• When the roast is super tender, take it out of the slow cooker and put it into a bowl. Reserve the juices in the slow cooker. Shred the meat using 2 forks and discard any bones or gristly bits.

Mashed Potatoes

• Add the potatoes to a large pot and cover them with water. Bring the potatoes to a boil over high heat then reduce the heat and simmer, covered, until soft, about 12-15 minutes. Reserve ¼ cup of the cooking water then drain the pot.
  2 lb Russet potatoes
• Put the drained potatoes back into the pot and add the reserved cooking water, heavy cream, and butter and mash well. Season to taste with salt.
  ¼ cup potato cooking water, ¼ cup heavy cream, 2 tablespoons butter

Vegetables

• In a large frying pan over medium-high, heat the oil then add the onion and carrot and saute until the onion is golden, about 5 minutes. Stir the Italian seasoning and flour into the vegetables then take them off the heat.
  1 tablespoon olive oil, 1 medium onion, 2 medium carrots, 1 tablespoon Italian seasoning, 2 tablespoon all-purpose flour
• Put the veggies back on medium-high heat. Pour the juices in the slow cooker into the veggies and stir until it starts to thicken. Add the Worchestershire sauce, peas, and corn then season to taste with salt.
  Juices from the crockpot, 1 tablespoon Worcestershire sauce, 1 cup frozen peas, 1 cup frozen corn

Shepherd's Pie

• Preheat your oven to 400 degrees Fahrenheit. Mix the pulled pork into the vegetables then put them into an 8″x11″ casserole dish. Spread the mashed potatoes on top of the pulled pork.
• Bake the shepherd's pie for 25-30 minutes, or until hot and bubbling. If you'd like to brown the mashed potatoes, broil for the last few minutes.

Video

Notes

This shepherd’s pie is a great way to use up any leftover pulled pork. You will need 1 lb (or 4 cups) of cooked pulled pork.

Nutrition

Serving: 1 serving = ⅛ of the recipe, Calories: 661kcal (33%), Carbohydrates: 35g (12%), Protein: 50g (100%), Fat: 34g (52%), Saturated Fat: 12g (75%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Cholesterol: 153mg (51%), Sodium: 167mg (7%), Potassium: 1498mg (43%), Fiber: 4g (17%), Sugar: 4g (4%), Vitamin A: 2835IU (57%), Vitamin C: 19mg (23%), Calcium: 106mg (11%), Iron: 4mg (22%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.