Pulled Pork Shepherd’s Pie

Winter is about comfort food. Warm up with this new take on traditional shepherds pie with pulled pork and sour cream mash.

The ingredient of Pulled Pork Shepherd S Pie

• 1 tbsp extra virgin olive oil
• 1 5kg piece boneless pork shoulder
• 1 brown onion thinly sliced
• 2 garlic cloves crushed
• 700g bottle tomato passata
• 2 cups salt reduced chicken stock
• 1 tsp fennel seeds
• 1 tbsp fresh oregano leaves
• 2 carrots diced
• 1 cup frozen peas
• 2 tbsp worcestershire sauce
• 1 2 cup grated tasty cheese
• 1 25kg sebago potatoes peeled roughly chopped
• 1 cup sour cream
• 1 2 cup grated tasty cheese

The Instruction of pulled pork shepherd s pie

• preheat oven to 180c 160c fan forced heat oil in a u200blarge flameproof casserole dishu200b over high heat cook pork turning for 10 minutes or until browned all over
• add onion garlic passata stock fennel and oregano to pan cover bring to the boil transfer to oven bake for 3 hours 30 minutes or until pork is very tender turning pork halfway during cooking transfer pork to a large bowl set aside for 10 minutes to cool
• use two forks to shred the meat return pork to the pan with carrot peas and worcestershire sauce season with salt and pepper
• increase oven to 200c 180c fan forced
• make sour cream mash cook potato in a large saucepan of boiling salted water for 10 to 12 minutes or until tender drain well return potato to pan over low heat mash until smooth stir in sour cream and cheese season remove from heat
• spoon pork mixture into a 2l capacity ovenproof dish top with mash and cheese bake for 35 minutes or until golden stand 10 minutes serve

Nutritions of Pulled Pork Shepherd S Pie

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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