Pulled Pork Shepherd's Pie
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
2 hrs 40 mins
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Total Time
2 hrs 55 mins
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Servings
8 servings
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Calories
661 kcal
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Course
Dinner
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Cuisine
North American
Pulled Pork Shepherd's Pie
Description
Pulled Pork Shepherd's Pie starts with a bone-in pork roast seasoned with Italian seasoning, salt, and pepper, slow-cooked alongside fire-roasted tomatoes, dry red wine, balsamic vinegar, and garlic until tender enough to shred. The pork's slow cooking infuses it with rich flavor and tender texture. The mashed potato topping is made from peeled russet potatoes boiled until soft, then mashed with cooking water, heavy cream, butter, and salt to taste, resulting in a creamy and fluffy finish.
The pork filling is combined with sautéed onions, diced carrots, Italian seasoning, flour, frozen peas, and corn, thickened with juices from the slow cooker and Worcestershire sauce, creating a savory, vegetable-rich filling. Layered in a baking dish with the mashed potatoes on top, the shepherd's pie brings together the savory, tangy pulled pork and smooth potatoes under a browned crust.
This recipe is a practical way to transform cooked pulled pork into a complete dish, suitable for family dinners or when using leftovers. The mix of vegetables adds color, texture, and balanced flavor, making this version a hearty alternative to traditional lamb or beef shepherd's pie.
You will need approximately 1 pound or 4 cups of cooked pulled pork for assembling the shepherd's pie.
Ingredients
Pulled Pork
- 4 lb pork roast see notes, bone-in
- 2 teaspoon Italian seasoning
- 1 salt sea salt
- 1 black pepper sea salt
- 15 ounce fire-roasted tomatoes can sub diced tomatoes, canned
- ¾ cup red wine dry
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
Mashed Potatoes
- 2 lb russet potato 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 carrot 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 peas frozen
- 1 cup corn frozen
- salt to taste
- black 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.
- 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
- Use about one pound (4 cups) of cooked pulled pork to assemble the pie, ensuring an even meat layer.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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