Pulled Pork Shepherd's Pie

Name: Pulled Pork Shepherd's Pie
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 2 h 55 min
Yield: 8 servings
Ingredients: 4 4 lb bone-in pork roast; 2 2 teaspoon Italian seasoning; 1 1 each: sea salt and pepper; 15 15 ounce can fire-roasted tomatoes; ¾ ¾ cup dry red wine; 1 1 tablespoon balsamic vinegar; 2 2 cloves garlic; 2 2 lb Russet potatoes; ¼ ¼ cup potato cooking water; ¼ ¼ cup heavy cream; 2 2 tablespoons butter; salt; 1 1 tablespoon olive oil; 1 1 medium onion; 2 2 medium carrots; 1 1 tablespoon Italian seasoning; 2 2 tablespoon all-purpose flour; Juices from the crockpot; 1 1 tablespoon Worcestershire sauce; 1 1 cup frozen peas; 1 1 cup frozen corn; salt and pepper

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4.7

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Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 55 mins
Servings
8 servings
Calories
661 kcal
Course
Dinner
Cuisine
North American

Pulled Pork Shepherd's Pie

Iris Warren

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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

Servings

Pulled Pork

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

Mashed Potatoes

2 2 lb Russet potatoes peeled and quartered
¼ ¼ cup potato cooking water
¼ ¼ cup heavy cream
2 2 tablespoons butter
salt to taste

Shepherd's Pie

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

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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.
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.
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.
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.

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.
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.

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.

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 Information

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Serving 1 serving = ⅛ of the recipe Calories 661kcal (33%) Carbohydrates 35g (12%) Protein 50g (100%) Fat 34g (52%) Saturated Fat 12g (60%) Polyunsaturated Fat 4g Monounsaturated Fat 15g Cholesterol 153mg (51%) Sodium 167mg (7%) Potassium 1498mg (43%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 2835IU (57%) Vitamin C 19mg (21%) Calcium 106mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 661 kcal

% Daily Value*

Serving	1 serving = ⅛ of the recipe
Calories	661kcal	33%
Carbohydrates	35g	12%
Protein	50g	100%
Fat	34g	52%
Saturated Fat	12g	60%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	15g	75%
Cholesterol	153mg	51%
Sodium	167mg	7%
Potassium	1498mg	32%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	2835IU	57%
Vitamin C	19mg	21%
Calcium	106mg	11%
Iron	4mg	22%