Pulled Pork Shepherd’s Pie

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Pulled Pork Shepherds Pie

Ever wonder what to do with all those pulled pork leftovers? My husband loves smoking and when he does; he typically smokes large pieces of meat. We are a family of 4 … so using up the leftovers can sometimes be a daunting task. Now, I love my pulled pork sandwiches but two days in a row is typically enough before I am wondering what to do with the rest of the ALL leftover pulled pork.

Enter Pulled Pork Shepherd’s Pie. I am not much of a casserole fan. I will admit, I would typically roll my nose up to the traditional Shepherd’s Pie. However, switching up the ground beef for some pulled pork and tangy BBQ can really liven up this dish! I will be honest, I was skeptical when I began playing around with this dish; but I was pleasantly surprised with the results. To top it off; it really is one of those quick and easy, weeknight meals that you can throw together after getting home from work.

Pulled Pork

One more quick note: I typically don’t measure the BBQ sauce! It can really vary depending on how much pulled pork is left-over. The key is that you really want the pulled pork completely covered in the BBQ sauce. A dry pulled pork shepherd’s pie is no good at all (trust me, I know from experience!). If you think it doesn’t look coated enough…. add some more. I really don’t think you can have to much of the gooey goodness.

Serves 4-6

Ingredients

  • Approx. 5 Cups of leftover pulled pork
  • 2-3 Cups of your favorite BBQ sauce ( I prefer to use a sweeter Kansas style sauce for this dish)
  • 1 Cup Frozen or Canned Peas
  • 1 Cup Frozen or Canned Corn
  • 6-8 Large Yukon Gold Potatoes
  • 2 TBSP Butter
  • 2 TBSP Cream Cheese
  • 1/8 Cup Peppercorn Ranch Dressing
  • 1/8 Cup Milk
  • 2 Cups Shredded Cheese
  • Salt and Pepper to Taste

Equipment

  • 9″ x 13″ Baking Dish or an XL Cast Iron Skillet
  • Large pot
  • Cheese Grater
  • Large Spoon or Spatula
  • Potato Masher or Electric Hand Held Blender

Equipment

  • 9″ x 13″ Baking Dish or an XL Cast Iron Skillet
  • Large pot
  • Cheese Grater
  • Large Spoon or Spatula
  • Potato Masher or Electric Hand Held Blender

Instructions

  • Wash and peel potatoes. Cut into halves or quarters and place in a large pot of water. Boil potatoes until they are tender enough to pierce easily with a fork. Drain the potatoes. Once drained, add the butter, cream cheese, ranch dressing, milk, and salt and pepper to the potatoes. Mash or blend with a hand held electric blender (I prefer the hand held electric blender for a smoother consistency). Set aside.
  • Preheat oven to 350 degrees Fahrenheit
  • Toss pulled pork well with bbq sauce (see previous note: the more sauce the better!). Spread the pulled pork and bbq sauce mixture across the entire bottom of the 9 x 13 pan.
Pulled pork with BBQ sauce
  • Sprinkle peas and corn on top of the pulled pork mixture.
Pulled pork shepherd's pie (peas and corn)
  • Layer the mashed potato mixture on top of the peas and corn.
Pulled pork shepherd's pie mash potato layer
  • Top the potatoes with the grated cheddar cheese.
Pulled pork shepherd's pie grated cheese layer
  • Bake in the oven for approximately 45-50 min; until the cheese is browns slightly on top.
Pulled Pork Shepherds Pie
Print Recipe
5 from 1 vote

Pulled Pork Shepherd’s Pie

This delightful dish is a nice twist on a classic recipe. Substituting ground beef with left-over pulled pork brings this classic dish into a whole new light. Wholesome and tangy; a perfect weeknight meal on a cold winter day.
Prep Time30 mins
Cook Time50 mins
Course: Main Course
Cuisine: American
Keyword: Left over Pulled Pork, Pulled Pork Shepherd’s Pie
Servings: 10 people
Calories: 363kcal
Author: Jannah Haas

Equipment

  • 9 x 13 Baking dish or XL Skillet
  • Large Pot
  • Cheese grater
  • Large Spoon or Spatula
  • Potato masher or Electric hand blender

Ingredients

  • 5 cups left over pulled pork
  • 2-3 cups BBQ sauce (your favorite) Kansas style preferred
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 6-8 large Yukon gold potatoes
  • 2 TBSP butter
  • 2 TBSP cream cheese
  • 1/8 cup peppercorn ranch dressing
  • 1/8 cup milk
  • 2 cups Shredded cheese
  • Salt and Pepper to taste

Instructions

  • Wash and peel potatoes. Cut into halves or quarters and place in a large pot of water. Boil potatoes until they are tender enough to pierce easily with a fork. Drain the potatoes. Once drained, add the butter, cream cheese, ranch dressing, milk, and salt and pepper to the potatoes. Mash or blend with a hand held electric blender (I prefer the hand held electric blender for a smoother consistency). Set aside.
  • Preheat oven to 350 degrees Fahrenheit
  • Toss pulled pork well with bbq sauce (see previous note: the more sauce the better!). Spread the pulled pork and bbq sauce mixture across the entire bottom of the 9 x 13 pan.
  • Sprinkle frozen peas and corn on top of the pulled pork mixture.
  • Layer the mashed potato mixture on top of the peas and corn.
  • Top the potatoes with the grated cheddar cheese.
  • Bake in the oven for approximately 45-50 min; until the cheese is browns slightly on top.

Nutrition

Serving: 350g | Calories: 363kcal | Carbohydrates: 48g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 815mg | Potassium: 821mg | Fiber: 4g | Sugar: 21g | Vitamin A: 429IU | Vitamin C: 28mg | Calcium: 164mg | Iron: 2mg

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