Best Pork Shepards Pie Recipes

Pork Shepards Pie image

Provided by Jane Whittaker

Time 1h15m

Number Of Ingredients 12

1 c onions, diced
1/2 c celery, diced
3 Tbsp celery leaves, chopped
1 Tbsp butter
1/4 tsp each salt, pepper, thyme, dry mustard
3 c cooked pork, diced
2 pkg each .87 oz dry pork gravy mix
2 c water
2 c cooked corn, green beans, or veggie of your choice
2 c leftover mashed potatoes made with cream and butter
1 tsp garlic, minced
1 1/2 c grated extra sharp cheddar cheese divided

Steps:

1. In a sauce pan melt butter, saute the onions and celery and celery tops until onion is translucent.
2. Add dry gravy mix, seasonings, 2 cups of water, and stir to combine, add diced pork and bring to a simmer.
3. Spray a casserole with non stick spray, pour in the pork mixture.
4. Spread the cooked veggies over the meat mixture.
5. In a bowl combine the mashed potatoes, garlic and 1 cup grated cheddar cheese.
6. Sptead the potatoes over the veggies and bake in a preheated 350 degree oven for about 1 hour or until bubbly.
7. Sprinkle the reserved cheese over the top and continue cooking until cheese starts to turn brown.

Pork Tenderloin Shepards Pie image

Provided by susan simons

Time 35m

Number Of Ingredients 5

2 c left over cubed pork tenderloin, or any other left over pork roast
1 can(s) cut green beans, drained
salt and pepper to taste
1 can(s) pork gravy
1 pkg instant mashed potatoe packages your favorite flavor prepared

Steps:

1. Spray pie plate with non stick cooking spray. Layer pork, green beans, salt and pepper, gravy and top with prepared mashed potatoes.
2. Bake 30 minutes at 350 degrees. Sprinkle with sharp cheddar cheese and put back in oven until melted.

PORK SHEPARDS PIE image

Yield 4 people

Number Of Ingredients 12

1/4 cup finely chopped onion
4 tablespoons butter
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
1 can (10 1/2 ounces) condensed chicken broth
1/4 cup water
1 1/2 cups diced roast pork
1 1/2 cups (10 ounce package) frozen peas and carrots, cooked and drained
2 cups prepared seasoned mashed potatoes
1/2 to 1 cup shredded cheese, optional

Steps:

Heat butter in a skillet over medium-low heat; add onion and sauté until tender, about 2 minutes. Stir in flour until well blended; add salt, poultry seasoning, and pepper. Gradually add broth and water, stirring until thickened and bubbly. Add the diced pork and vegetables; heat through. Pour into a lightly greased 1 1/2-quart casserole. Spoon prepared mashed potatoes evenly over the mixture. Bake at 350° for 25 to 35 minutes, topping with cheese the last 5 minutes, if desired.