PULLED PORK SHEPHERD'S PIE
Servings
4
PreP Time
25 minutes
Cook Time
20-25 minutes
Total Time
45-50 minutes
WHAT YOU NEED TO GET:
+ 500g mash potato
+ 500g pulled pork
+ 2 tablespoons extra-virgin olive oil
+ 1 medium brown onion, diced
+ 2 large carrots, diced
+ Salt and pepper to taste
+ 1 cup frozen peas
+ 1 cup chicken stock
+ 4 tablespoons butter
+ 2 Spring onions, diced for garnishing
WHAT YOU NEED TO DO:
1. Pre-heat oven to 220°C.
2. Heat the olive oil in a large skillet over medium heat; stir in the onion and carrots. Season with salt and pepper. Cook, stirring, until tender, about 6 minutes, then mix in the pulled pork.
3. Add the chicken stock and peas. Mix together and simmer for 5 minutes.
4. Transfer to a greased baking dish and level.
5. Spread potato mash over the top evenly.
6. Place in oven at 220 and cook until the potato is golden brown (approx. 20-25 minutes.
7. Allow to cool for atleast 10 minutes before serving so that everything sets, making it easier to serve. Garnish with spring onion.
