Pulled Pork Sheperd's Pie
Classic Pulled Pork mixed with sautéed peppers and onions, and finished with barbecue sauce. Topped with sour cream and scallion mashed potatoes, and cheddar cheese then baked to perfection.
Servings 6 people
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
To speed up the process, start cooking the potatoes before the filling.