Known as a “hug on a plate,” shepherd’s pie is a comfort food for the ages. Warm and filling, it combines savory meat, tender vegetables and buttery, mashed starch all into one hearty dish. What’s not to love? Originally used as a way to stretch leftover ingredients, it remains a beloved staple meal that’s both simple and satisfying.
This PA Preferred® shepherd’s pie recipe takes the original to new heights with barbeque pulled pork and buttery sweet potatoes for peak flavor per square inch. It serves up to eight people, making it an ideal feast for gatherings or a family meal with epic leftovers if – somehow – there’s any remaining.
Pulled Pork and Sweet Potato Shepherd’s Pie
| Yield |
|---|
| Serves 6-8 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 54 min | 64 min |
Ingredients
- 2 pounds Pennsylvania sweet potatoes, peeled and cubed
- 4 tablespoons butter
- 1⁄2 cup milk
- 1 tablespoon salt, divided
- 2 teaspoons black pepper, divided
- 1 tablespoon olive oil
- 1 small Pennsylvania yellow onion, diced
- 2 Pennsylvania carrots, diced
- 3 cloves garlic, minced
- 2 cups cooked Pennsylvania pulled pork
- 1 cup Pennsylvania peas, fresh or frozen
- 1⁄2 cup barbeque sauce
- 1⁄2 cup low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- Chopped fresh parsley, for garnish
Method
- Preheat oven to 400°F. Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain and return to pot to steam off any excess water. Mash potatoes with butter and milk until smooth and creamy. Season with 2 teaspoons of salt and 1 teaspoon of pepper. Set aside and keep warm.
- Heat oil in a large skillet over medium heat. Add onion and carrots and cook until softened, about 5-6 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add pulled pork, peas, barbeque sauce, chicken broth, tomato paste, smoked paprika, remaining salt and pepper, and bring mixture to a simmer, stirring occasionally, until thickened, about 5-7 minutes.
- Transfer mixture to a lightly greased 9×13-inch baking dish and spread into an even layer. Spoon mashed potatoes evenly over top and spread to cover filling completely.
- Bake until hot and bubbling and top is lightly golden-brown, about 20-25 minutes.
- Remove from oven and let sit for at least 10 minutes before garnishing with parsley and serving.
This series was created in collaboration with PA Preferred.
PA Preferred® is Pennsylvania’s statewide branding program that promotes locally grown and processed food and other agricultural products.
- Recipe and video: Dish Works
