Is there anything more comforting than digging into a big helping of shepherd's pie? I do not think there is. In fact, shepherd's pie has been one of my favourite foods for as long as I can remember. This shepherd's pie recipe gives you that comforting feeling you love but with a barbecue pulled pork twist. And yes, it is as good as it sounds.
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The pulled pork is mixed with sauteed onion, bell pepper, jalapeno, and barbecue sauce and is then topped with sour cream and scallion mashed potatoes and cheddar cheese. It is amazing. Now, let's get to it.
A Note on the Name
Before someone inevitably points out that shepherd's pie is supposed to be made with lamb, I will say I know that. But I also know that the term shepherd's pie has transcended its humble origins to become a broad term used to describe anything topped with mashed potatoes and baked, like the French word Parmentier. Language is fluid, and as time passes, words develop new and different meanings. I think we can all agree that at this point, a shepherd's pie is whatever we want it to be.
Ingredients
The ingredients for this pulled pork shepherd's pie are pretty straightforward: red onion, red and green bell pepper, jalapeno, pulled pork, barbecue sauce, potatoes, butter, cream, sour cream, scallions, cheddar cheese, and of course, salt and pepper.
To be clear, this is not a recipe for pulled pork. This is a recipe made using leftover pulled pork. Any pulled pork you have will work. If you want to make your own barbecue sauce to go with it, check out my guide on everything I know about barbecue sauce. You can always make this same recipe using pulled chicken, turkey, or beef.
Sour Cream and Scallion Mashed Potatoes
Making Mashed Potatoes
Start things off by making the mashed potatoes. While the potatoes are cooking, you can put the shepherd's pie base together to cut down on prep time. I am sure you know how to make mashed potatoes, but I also know that some people out there do not, so I will walk through this first step for them.
For the potatoes, use 4 to 5 fist-sized russet potatoes. Peel them, dice them, and rinse them until the water runs clear. Put them in a pot with hot, salted water, bring to a boil and cook for 10 to 15 minutes or until tender. Pour the potatoes into a strainer, add 2 tablespoons of butter and a ¼ cup of cream to the pot, and put it back on the burner until the butter melts and the cream just starts to boil. Using a food mill, ricer, or masher, mash the potatoes into the cream and butter.
If you want to take your mashed potatoes to the next level, check out my ultimate Thanksgiving mashed potatoes recipe for extra tips on getting them perfectly smooth and creamy.
Flavouring The Mashed Potatoes
Add 2 tablespoons of full-fat sour cream (I said this was delicious, not healthy) and 3 diced scallions to the potatoes. Season with salt and pepper to taste. The potatoes should be creamy but not watery, and they should have a fresh onion flavour. You have to use full-fat sour cream so that it does not split in the oven.
Prepping The Shepherd's Pie Filling
While the potatoes are cooking, thinly slice half a red onion and dice half a red and green bell pepper. In total, you want about half a cup of each. If you have a little more or less, it will not hurt anything. Also, dice one jalapeno. You can remove the seeds if you do not like too much heat.
Cooking The Shepherd's Pie Filling
Heat a large skillet over medium-high heat and add in 1 tablespoon of cooking oil (canola, olive, peanut, grape seed, avocado...). Add the onion, bell pepper, and jalapeno and cook for 3 to 4 minutes or until the onions start to soften. Add the pulled pork (about 500 g or just over a pound) along with 1 cup of water and 1 cup of barbecue sauce of your choice. Simmer for 2 to 3 minutes or until the sauce coats the back of a spoon.
The water is important here because it loosens the barbecue sauce and helps it mix evenly with the pork and vegetables. Without it, the sauce can be too thick and will not distribute properly. As it simmers, the water cooks off and you are left with a perfectly saucy filling.
Assembling the Pulled Pork Shepherd's Pie
Pour the pulled pork mixture into a small roasting pan or casserole dish. I use the small roasting pan from IKEA, which is about 8-by-10-inches. Spread the mixture out into an even layer so that it covers the bottom of the dish. Top with the mashed potatoes and finish with about ½ cup of grated cheddar cheese.
When spreading the mashed potatoes, start from the edges and work your way in. This creates a seal around the outside that keeps the filling from bubbling up and over the sides. You can use a fork to create decorative lines on top of the potatoes, which also gives the surface more area to crisp up and brown in the oven.
Baking and Serving the Pulled Pork Shepherd's Pie
Bake the shepherd's pie in a 425 degrees F oven for 15 to 20 minutes or until the cheese has melted and starts to brown. Take the shepherd's pie out of the oven and let it rest for 5 to 10 minutes before serving. Serve with a side salad...or don't.
Recipe
Ingredients
Filling
- 1 tablespoon cooking oil
- 1 cup sliced red onion
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- 1 jalapeno, minced seeds removed
- 500 g pulled pork
- 1 cup water
- 1 cup barbecue sauce
- salt and pepper to taste
Potatoes
- 700 g russet potatoes 4 to 5 fist-sized russet potatoes
- 2 tablespoon butter
- ¼ cup whipping cream
- 2 tablespoon sour cream
- 3 scallion, diced
- salt and pepper to taste
- ½ cup grated cheddar cheese
Instructions
Filling
- Heat a large skillet over medium-high heat.
- Add the cooking oil to the pan along with the onion, bell peppers, and jalapeno. Sauté for 3 to 4 minutes or until the onions soften.
- Add the pulled pork, sauté for 1 minute then add the water and barbecue sauce. Cook, stirring every 30 to 45 seconds for 2 to 3 minutes.
- Taste the filling and season with salt and pepper as needed. Put the filling in an 8x10 roasting pan or casserole dish.
Potatoes
- Peel and dice the potatoes.
- Rinse the potatoes in cold water until the water runs clear.
- Put the potatoes in a medium pot and cover them with hot water. Season the water with salt and put it on high heat. Bring the potatoes to a boil and cook for 10 to 15 minutes or until the potatoes are tender.
- Drain the potatoes. While the potatoes are draining, put the pot back on the stove and add the butter and cream. Cook just until the cream is warm and the butter is melted.
- Using a food mill, ricer, or masher, mash the potatoes and mix well with the cream and butter.
- Stir in the sour cream and scallion. Taste the potatoes and season with salt and pepper as needed.
Assemble
- Heat your oven to 425°F
- Spread the potatoes in an even layer on top of the pulled pork filling. Top the potatoes with cheddar cheese.
- Bake the shepherd's pie for 15 to 20 minutes or until the cheese melts and browns.
- Let the shepherd's pie cool for 10 minutes, then serve.
Notes
Make It Your Own
When I had originally conceived this recipe, I meant to put corn and black beans in it, but I completely forgot and left them out when it came time to cook. I am glad I did because I do not know that they would have added to the dish, and in fact, may have taken away from it. I think it is great as it is, but you be the judge.
Feel free to play with this recipe and make it yours. Swap out the pulled pork for pulled chicken or shredded beef. Add corn, black beans, or even some roasted sweet potato if the mood strikes you. The beauty of a shepherd's pie is that it is incredibly forgiving. As long as you have a flavourful filling and creamy mashed potatoes on top, it is going to be delicious. This is one of those comfort food recipes that I come back to again and again, especially when the weather turns cold and all I want is something warm and hearty.
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