Best 6 Pork Shepherds Pie Recipes

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Pork Shepherd's Pie is a hearty and flavorful dish that is perfect for a family meal. It is made with ground pork, vegetables, and a creamy sauce, all topped with a layer of mashed potatoes. This dish is a great way to use up leftover pork, and it can also be made ahead of time, making it a convenient option for busy weeknights. The article includes two variations on the classic Pork Shepherd's Pie recipe: one with a traditional mashed potato topping and one with a cheesy cauliflower topping. Both versions are delicious and easy to make, so you can choose the one that best suits your taste. With its combination of protein-packed pork, tender vegetables, creamy sauce, and fluffy mashed potatoes, Pork Shepherd's Pie is a dish that the whole family will love.

Let's cook with our recipes!

ULTIMATE SHEPARD'S PIE RECIPE



Ultimate Shepard's Pie Recipe image

This tasty, hearty Shepherd's Pie is made with both beef and pork with a savory brown gravy, homemade mashed potatoes and topped with cheddar cheese!

Provided by Joanne Schweitzer

Categories     Main Course

Time 45m

Number Of Ingredients 17

3/4 lb ground beef
3/4 lb ground pork
1/4 cup fresh parsley (chopped, reserve some for garnish)
1 medium onion (diced)
1/2 cup carrots (diced)
1/2 cup frozen peas
2 tbsp extra virgin olive oil
1 tbsp Worcestershire sauce
1/4 tsp garlic powder
salt and pepper to taste
2 tbs flour
2 tbs butter
1 cup of beef broth (homemade or canned)
3 potatoes (peeled and cubed to 1 inch pieces)
1/4 cup whole milk
3 tbsp butter
salt and pepper to taste

Steps:

  • First, preheat oven to 375F.

Nutrition Facts : ServingSize 1 g, Carbohydrate 21 g, Protein 24 g, Fat 38 g, SaturatedFat 16 g, Cholesterol 107 mg, Sodium 355 mg, Fiber 4 g, Sugar 3 g, Calories 523 kcal

PORK SHEPHERD'S PIE



Pork Shepherd's Pie image

Of all the shepherd's pie recipes I've tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family. -Mary Arthurs, Etobicoke, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 19

PORK LAYER:
1 pound ground pork
1 small onion, chopped
2 garlic cloves, minced
1 cup cooked rice
1/2 cup pork gravy or 1/4 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme
CABBAGE LAYER:
1 medium carrot, diced
1 small onion, chopped
2 tablespoons butter or margarine
6 cups chopped cabbage
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
POTATO LAYER:
2 cups mashed potatoes
1/4 cup shredded cheddar cheese

Steps:

  • In a skillet over medium heat, brown pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11x7-in. baking dish. , In the same skillet, saute carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer. , Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until browned.

Nutrition Facts : Calories 365 calories, Fat 19g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 1045mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

THE BEST SHEPHERD'S PIE



The Best Shepherd's Pie image

We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

2 pounds russet potatoes, peeled and quartered (about 4 medium potatoes)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1/4 small head green cabbage, thinly sliced (about 6 ounces or 2 cups)
1 leek, white and light-green parts only, chopped
2 cloves garlic, chopped
3/4 cup heavy cream
1 cup shredded sharp white Cheddar (about 3 ounces)
3 large egg yolks
2 teaspoons extra-virgin olive oil
3 medium carrots, peeled and thinly sliced
1 medium yellow onion, diced
1 stalk celery, sliced
2 cloves garlic, chopped
2 teaspoons fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup tomato paste
2 pounds ground lamb
1 cup frozen peas, thawed
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 375 degrees F.
  • For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
  • Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
  • Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
  • Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
  • To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
  • Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.

SHEPHERD'S PIE VI



Shepherd's Pie VI image

This Shepherd's Pie is a layered casserole of beef, carrots, and potato.

Provided by Jacquie

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 50m

Yield 6

Number Of Ingredients 13

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
¼ cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
¾ cup beef broth
¼ cup shredded Cheddar cheese

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  • Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
  • Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  • Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  • Bake in the preheated oven for 20 minutes, or until golden brown.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 52.5 g, Cholesterol 64.5 mg, Fat 17 g, Fiber 7.3 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 294.6 mg, Sugar 5.8 g

PORK SHEPHERD'S PIE



Pork Shepherd's Pie image

I got this recipe from a Taste of Home cookbook. It is a bit time consuming, but worth the effort! My husband suggested putting in some veggies, because what is Shepherd's pie without them? I used fresh carrots and corn, which I cooked beforehand. I also used regular mustard instead of Dijon, since that's what I had on hand. I used pork chops cooked in the crockpot with a little broth.

Provided by AustinsAm

Categories     One Dish Meal

Time 1h30m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 13

2 lbs potatoes, peeled and cubed
1/3 cup heavy whipping cream
4 tablespoons butter, divided
3/4 teaspoon salt
1/8 teaspoon pepper
1 medium onion, chopped
1 garlic clove, minced
1/4 cup all-purpose flour
1 (14 1/2 ounce) can beef broth
1 tablespoon Dijon mustard
1 teaspoon dried thyme
4 tablespoons minced fresh parsley, divided
2 1/2 cups cubed cooked pork

Steps:

  • Place potatoes in a large saucepan and cover with water; bring to a boil.
  • Cover and cook for 20-25 minutes or until very tender. Drain well.
  • Mash potatoes with the cream, 2 tablespoons butter, salt, and pepper. Spread 1 1/2 cups of the mashed potatoes into a greased shallow 1-1/2 quart baking dish.
  • In a large skillet, sauté onion and garlic in remaining butter until tender.
  • Stir in flour until blended. Gradually stir in broth, mustard, thyme, and 2 tablespoons parsley.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust.
  • Pipe or spoon remaining potatoes over top. Bake, uncovered, at 375 for 35-40 minutes or until browned. Sprinkle with remaining parsley.

PORK SHEPHERD'S PIE



Pork Shepherd's Pie image

Make and share this Pork Shepherd's Pie recipe from Food.com.

Provided by Ms. Ayons dishes

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups well packed cooked lean roast pork
1 1/2 lbs baking potatoes, peeled, quartered
4 tablespoons butter
1/2 cup whipping cream
salt, to taste
black pepper, to taste
1 medium onion, finely chopped
1 garlic clove, minced
3 tablespoons flour (if needed)
1 1/2 cups roast pork drippings
1 teaspoon mustard, dijon
3/4 teaspoon dried thyme leaves
1/4 cup finely chopped parsley

Steps:

  • Remove fat and gristle from meat: chop, measure, set aside.
  • Cook and mash potatoes,. Whip with electric beater, adding half the butter and enough cream to make a smooth mixture. Add salt and pepper to taste.
  • While potatoes, cook, melt second half of butter in frying pan: add onion and garlic; saute 8 minute or until onions are golden.
  • Add flour (if not using gravy), stir until blended. Add drippings, broth or gravy. Stir until smooth and thickened. Add mustard, thyme and chopped meat; heat through. Add half the parsley.
  • Spread 1 cup of potatoes in bottom of buttered 1 1/2 -2 quart baking dish. Pour meat mixture over top. Pipe or spoon mashed potatoes around edge.
  • Bake in center of oven at 400°F for 20 minutes or until lightly browned.
  • Garnish with remaining parsley.

Tips:

  • Use high-quality ground pork. This will make a big difference in the flavor of the shepherd's pie. Look for ground pork that is fresh and has a good fat content.
  • Don't overcook the ground pork. Overcooked ground pork will be dry and tough. Cook it just until it is browned and no longer pink in the center.
  • Use a variety of vegetables in your shepherd's pie. This will add flavor, texture, and nutrients to the dish. Some good choices include carrots, celery, onions, peas, and corn.
  • Make sure the mashed potatoes are smooth and creamy. This will help to create a nice, even layer on top of the shepherd's pie.
  • Bake the shepherd's pie until it is golden brown and bubbly. This will ensure that it is cooked through and that the mashed potatoes are heated through.

Conclusion:

Pork shepherd's pie is a delicious and comforting dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own tastes. With a few simple tips, you can make a shepherd's pie that will be a hit with your family and friends.

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