Description
A comforting twist on a classic, this BBQ Pulled Pork Shepherd’s Pie features tender pulled pork in a savory BBQ sauce topped with creamy mashed potatoes.
Ingredients
Scale
- 2 lbs pork shoulder
- 1 cup BBQ sauce
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper to taste
- 4 large potatoes, peeled and quartered
- 1/2 cup milk
- 4 tbsp butter
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Season the pork shoulder with salt and pepper.
- Cook the pork shoulder until tender. This can be done by slow roasting, braising, or using a slow cooker. Shred the cooked pork.
- In a skillet, sauté the chopped onion until softened. Add minced garlic and cook for one minute more.
- Stir in the shredded pork, BBQ sauce, smoked paprika, and cumin. Cook until heated through. Season with salt and pepper.
- While the pork mixture is cooking, boil the potatoes until tender. Drain and mash them with milk and butter. Season with salt and pepper.
- Pour the BBQ pulled pork mixture into a baking dish.
- Spread the mashed potatoes evenly over the pork mixture.
- Top with shredded cheddar cheese, if desired.
- Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
Notes
- For a quicker version, use pre-cooked pulled pork.
- Adjust BBQ sauce to your preferred sweetness and spice level.
- Add mixed vegetables like peas or corn to the pork filling for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 2-3 hours (for pork shoulder)
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 15g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg