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Pulled Pork Shepherd's Pie
Andre Lewis

Pulled Pork Shepherd's Pie

Barbecue pork replaces the usual ground meat under a browned blanket of mashed potatoes. Peas and carrots break up the richness, while tomato paste and broth loosen thick leftover sauce into a spoonable gravy. Raking the potato top with a fork creates ridges that brown quickly.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups cooked pulled pork
  • 1 tbsp vegetable oil
  • 1 medium yellow onion diced
  • 2 tbsp tomato paste
  • 1 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 2 cups frozen peas and carrots
  • 1/2 tsp black pepper
  • 4 cups prepared mashed potatoes warmed
  • 2 tbsp melted unsalted butter

Method
 

  1. Heat the oven to 400°F and grease a 2 1/2-quart baking dish.
  2. Heat the oil in a large skillet and cook the onion over medium heat until soft, about 6 minutes.
  3. Stir in the tomato paste for 1 minute, then add the broth, Worcestershire and black pepper.
  4. Fold in the pulled pork and frozen vegetables and simmer until the filling is hot and lightly thickened, 5 minutes.
  5. Spread the pork mixture in the baking dish and spoon the warm mashed potatoes evenly over it.
  6. Rake the potatoes with a fork, brush them with melted butter and bake until bubbling, 20 to 25 minutes.
  7. Broil for 2 minutes if the ridges need more color, then rest the pie for 10 minutes.