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 sauteed veggies, and creamy mashed potatoes baked together in a casserole dish.
This recipe was originally published in 2012. We've added some new photos and tweaked the recipe to make it even more delicious!
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, 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 made this shepherd's pie with bbq flavors, but it was a little strange. Since then we've altered this recipe using flavors that really compliment 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 a while to make, as you have to cook the pork first. But don't be intimidated; there are essentially four steps and each of them is very simple.
- Cook the pork roast. This is as simple as putting the ingredients into your slow cooker and turning it on. After several hours, take the pork out and shred the meat using 2 forks. Remember to keep the juices that are in the pot – we use these to flavor the pie!
- 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.
- 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.
- Now, all that you have to do is assemble the shepherd's pie (veggies and meat on the bottom, mashed potatoes on top) and put it into your oven to bake.
Full recipe in the recipe card below.
Yes! This is a great recipe to use leftover pulled pork. You will need about 1 lb (or 4 cups) or pulled pork.
This shepherd's pie will keep well for 4-5 days in your fridge.
Yes! For a make-ahead meal, assemble the pie then wrap it tightly with aluminum foil and put it into your freezer. It will keep well for at least 3 months.
The best way to reheat shepherd's pie is in the oven. You can also reheat it in a pan on your stove or in a microwave.
What to serve with pulled pork shepherd's pie
Shepherd's pie can easily be served as a complete meal. The one thing that can be nice to have on the side is a simple green salad tossed in our creamy balsamic vinaigrette. Here are a few other salad recipes that go well with pulled pork shepherd's pie:
Popular shepherd's pie recipes
Pulled Pork Shepherd's Pie
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- 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
- 2 lb Russet potatoes, peeled and quartered
- ¼ cup potato cooking water
- ¼ cup heavy cream
- 2 tablespoons butter
- Salt, to taste
- 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
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.
- 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
- 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
- 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.