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Pulled Pork Shepherd’s Pie

Pulled Pork Shepherd’s Pie

  • Serves 6
  • Prep time 15 minutes
  • Cook time 35 minutes

Nutrition facts

Per serving: calories 475; protein 28 g; fat 20 g; carbohydrates 50 g; fibre 5 g; iron 3 mg; calcium 137 mg; sodium 801 mg


  • Pommes de terre
    3 to 4 potatoes
  • Rutabaga
    375 g (about 3/4 lb.) rutabaga
  • Lait
    125 ml (1/2 cup) hot milk
  • porc effiloché du commerce
    1 box (680 g) BBQ pulled pork
  • Havarti
    160 ml (2/3 cup) Havarti cheese, shredded

Also needed

  • 45 ml (3 tbsp) butter


  • 30 ml (2 tbsp) chives, chopped


  1. Preheat the oven to 180°C (350°F).
  2. Peel the potatoes and rutabaga and cut them into cubes. Place the cubes in a pot and cover with water. Season with salt. Bring to a boil and cook for 15 minutes, until tender. Drain and puree with the butter and hot milk.
  3. Place the pulled pork including the sauce in a microwave-safe bowl and heat the meat in the microwave for 1 to 2 minutes. Sprinkle with chives, if desired.
  4. Transfer the pulled pork to a 20 cm (8 in), square baking dish. Cover with the vegetable puree and even out the surface. Top with the Havarti cheese.
  5. Bake for 20 to 25 minutes.

Serve with:

Sugar Snap Pea and Shiitake Stir-Fry

Cook 375 ml (1 1/2 cups) sugar snap peas in a pot of boiling, salted water, until tender. Drain. In the same pot, heat 15 ml (1 tbsp) olive oil over medium-high heat. Cook 250 ml (1 cup) sliced shiitakes and 1 small onion, chopped, for 2 minutes. Add the sugar snap peas and 5 ml (1 tsp) Italian seasoning. Season with salt and pepper.

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