Pulled Pork Shepherd’s Pie
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 large carrot, diced
- 2 stalks celery, diced
- 2 tablespoons tomato paste
- 6 cups (900g) pulled pork – (see notes)
- 1 cup frozen peas
Cheesy mash topping
- 800g brushed potatoes, peeled and cut into 5cm pieces
- 40g butter
- ¾ cup milk
- 1 ½ cups shredded tasty cheese
Method
Heat oil in a large frying pan over medium heat. Add onion, garlic, carrot and celery.
Cook, stirring occasionally, for 7-8 minutes until tender.
Stir in tomato paste and cook, stirring, for 1 minute.
Stir through pulled pork and frozen peas. Season with salt and pepper.
Transfer pork mixture to a greased 12-cup (about 5cm deep) baking dish.
Preheat oven to 200°C/180°C fan-forced.
To make the cheesy mash topping, place potatoes into a medium saucepan and cover with cold water.
Bring to the boil over high heat. Reduce heat and simmer for 15 minutes or until very tender.
Drain potatoes and return to the saucepan. Toss potatoes over high heat for 1 minute to dry.
- Roughly mash potatoes. Add butter and milk. Mash until smooth. Stir through 1 cup cheese.
- Spoon mash evenly over pork mixture. Sprinkle with remaining ½ cup cheese.
- Bake for 20-25 minutes or until cheese is melted and mash is golden. Serve with a green salad if liked.
