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.
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.
- Sprinkle 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.
Pulled Pork Shepherd’s Pie
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.
