Pulled Pork Shepherd’s Pie
This is a great way to use up leftover pulled pork or chicken after you've roasted a whole bird. It's all put together in less than an hour and is a big-time family favorite. For the potato topping, use either all yukon gold or a mix of yukon gold, sweet potatoes, and/or turnips. In the filling, add anything else you have around or a craving for: small dice kohlrabi, thawed sweet corn, minced celery, mushrooms, etc. The sage leaves are also optional, so omit if you don't have them and sub with another fresh spice, like rosemary, thyme or oregano.
Roughly chop 6-8 small or 3-4 medium potatoes and add to cold salted water. These can be all gold potatoes or a combination of gold and sweet potatoes, maybe even a few turnips. Bring to a boil, and then lower to a simmer. Cook until easily pierced with the tip of a knife. Drain, reserve a little bit of the starchy water. Add in about 1/3-1/2 cup cream or milk, 1 tbsp butter, some salt and pepper. If too dry, add in some of the extra starchy water. Mash using a potato masher or a ricer.
In a sauce pan, melt 1 tbsp butter or oil. Add in the carrots and the onions, and turn the heat to medium. Allow to cook for a few minutes, and then pour in the water or the stock. Cook the carrots about 10 minutes (maybe while you make the quick mashed potatoes) until al dente (can be pierced with a knife, but not mushy.) Add in the chopped and blanched green beans (1 minute in boiling water, 1 minute in ice water, drained), the pulled pork, and the Worcestershire sauce. Stir, and add in a pinch of salt if needed. Allow the filling to come together and the sauce to thicken.
Spread the filling on the bottom of a baking dish or pie dish, and then spread an even layer of mashed potatoes on top. Brush with a little bit of melted butter, and then place the sage leaves on top. Bake for 25 minutes, and then under the broiler for 3 minutes. Allow to cool, and then serve warm.
Ingredients
Directions
Roughly chop 6-8 small or 3-4 medium potatoes and add to cold salted water. These can be all gold potatoes or a combination of gold and sweet potatoes, maybe even a few turnips. Bring to a boil, and then lower to a simmer. Cook until easily pierced with the tip of a knife. Drain, reserve a little bit of the starchy water. Add in about 1/3-1/2 cup cream or milk, 1 tbsp butter, some salt and pepper. If too dry, add in some of the extra starchy water. Mash using a potato masher or a ricer.
In a sauce pan, melt 1 tbsp butter or oil. Add in the carrots and the onions, and turn the heat to medium. Allow to cook for a few minutes, and then pour in the water or the stock. Cook the carrots about 10 minutes (maybe while you make the quick mashed potatoes) until al dente (can be pierced with a knife, but not mushy.) Add in the chopped and blanched green beans (1 minute in boiling water, 1 minute in ice water, drained), the pulled pork, and the Worcestershire sauce. Stir, and add in a pinch of salt if needed. Allow the filling to come together and the sauce to thicken.
Spread the filling on the bottom of a baking dish or pie dish, and then spread an even layer of mashed potatoes on top. Brush with a little bit of melted butter, and then place the sage leaves on top. Bake for 25 minutes, and then under the broiler for 3 minutes. Allow to cool, and then serve warm.