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Pulled pork shepherd’s pie
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Prep Time:
30 minutes
Cook Time:
270 minutes
Total Time:
300 minutes
Upgrade traditional shepherd's pie with succulent pulled pork and creamy sour cream mash for the ultimate comfort food this winter.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1.5kg piece boneless pork shoulder
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 700g bottle tomato passata
  • 510.00 gm salt-reduced chicken stock
  • 1 tsp fennel seeds
  • 20.00 ml fresh oregano leaves
  • 2 carrots, diced
  • 250.00 ml frozen peas
  • 48.80 gm Worcestershire sauce
  • 250.00 ml grated tasty cheese
  • 1.25kg Sebago potatoes, peeled, roughly chopped
  • 235.00 gm sour cream
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Heat oil in a large flameproof casserole dish over high heat, then cook the pork, turning occasionally, for 10 minutes until evenly browned.
  • In a pan, combine onion, garlic, passata, stock, fennel, and oregano. Cover and bring to a boil. Transfer to the oven and bake for 3 hours and 30 minutes until the pork is very tender, turning it halfway through cooking. Let the pork cool in a large bowl for 10 minutes.
  • Shred the meat using two forks, then add pork back to the pan along with carrot, peas, and Worcestershire sauce. Season generously with salt and pepper.
  • Preheat oven to 200C/180C fan-forced.
  • Boil the potatoes in a large saucepan of salted water until tender, about 10-12 minutes. Drain well and return to the pan over low heat. Mash until smooth, then fold in sour cream, cheese, and season to taste. Remove from heat.
  • Transfer the pork mixture into a 2-liter ovenproof dish. Layer with mash and cheese on top. Bake until golden brown, approximately 35 minutes. Allow it to rest for 10 minutes before serving. Enjoy!

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