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.
Servings: 10 people
- 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
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.
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