Pork Shepherd's Pie Recipe

4.5 7 6
Pork Shepherd's Pie Recipe
Pork Shepherd's Pie Recipe photo by Taste of Home
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Pork Shepherd's Pie Recipe

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4.5 7 6
Publisher Photo
Of all the shepherd's pie recipes I've tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family. —Mary Arthurs, Etobicoke, Ontario
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

Ingredients

  • PORK LAYER:
  • 1 pound ground pork
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup cooked rice
  • 1/2 cup pork gravy or 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • CABBAGE LAYER:
  • 1 medium carrot, diced
  • 1 small onion, chopped
  • 2 tablespoons butter or margarine
  • 6 cups chopped cabbage
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • POTATO LAYER:
  • 2 cups mashed potatoes
  • 1/4 cup shredded cheddar cheese

Directions

In a skillet over medium heat, brown pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11x7-in. baking dish. In the same skillet, saute carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer. Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until browned. Yield: 6 servings.
Originally published as Shepherd's Pie in Country Pork 1996, p85

Nutritional Facts

1 cup: 365 calories, 19g fat (8g saturated fat), 66mg cholesterol, 1045mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 19g protein.

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  • PORK LAYER:
  • 1 pound ground pork
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup cooked rice
  • 1/2 cup pork gravy or 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • CABBAGE LAYER:
  • 1 medium carrot, diced
  • 1 small onion, chopped
  • 2 tablespoons butter or margarine
  • 6 cups chopped cabbage
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • POTATO LAYER:
  • 2 cups mashed potatoes
  • 1/4 cup shredded cheddar cheese
  1. In a skillet over medium heat, brown pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11x7-in. baking dish. In the same skillet, saute carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer. Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until browned. Yield: 6 servings.
Originally published as Shepherd's Pie in Country Pork 1996, p85

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Reviews forPork Shepherd's Pie

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MY REVIEW
jeansheehy User ID: 6236865 285050
Reviewed Mar. 13, 2018

"If Ian did not make the recipe, he should not submit a "review". If he wants to submit his own recipes he can do so, BUT NOT AT THIS SITE!! This is extremely rude, unhelpful and ignorant! Most of us realize that lamb was the original meat used in a Shepard's pie, but now a days Shepard's pie can be made with any ground meat.

I have not made this recipe (pork Shepherd's pie) yet, But do plan on making it soon. Sounds delicious.
Jean Sheehy"

MY REVIEW
Ian User ID: 8874376 285010
Reviewed Mar. 13, 2018

"This should not be called a Shepherds pie ... a Shepherds pie is made with Lamb ... hence the name SHEPHERD !!! This is a traditional recipe :-

INGREDIENTS
1 tablespoon olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
1 tablespoon tomato paste
500g lamb mince
Salt & freshly ground black pepper
2 tablespoons plain flour
500ml (2 cups) Massel beef style stock
1 tablespoon Worcestershire sauce
1 bay leaf
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted butter, to brush
METHOD
Step 1
Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
Step 2
Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.
Step 3
Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
Step 4
Preheat oven to 200C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish, or use four individual ovenproof serving dishes. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately"

MY REVIEW
fhquilting User ID: 2569371 274580
Reviewed Sep. 27, 2017

"This is so good! I added a few shakes of Frank's Hot Sauce, 2 Tbsp Worcestershire and 2 Tbsp vinegar to the cooked cabbage mixture just before topping with potatoes. I used chix broth instead of pork gravy."

MY REVIEW
PMC24 User ID: 8882696 249788
Reviewed Jun. 26, 2016

"Very good recipe. I enjoyed the component parts coming together to form a cohesive and flavorful whole. I think that the meat was a little lacking and would maybe use 2lbs or 1.5lbs next time. The meat would probably be better in a larger quantity to offset the fact that there are two starch components, rice and potatoes, instead of just one.

Also, and this could be an effect of the last of the container of thyme that I was using (age), this recipe was slightly lacking in flavor. The flavors were very nice, just not quite as bold as what I prefer. I might toss in some sage as well as additional thyme the next thyme that I make this ;0]
This try of the recipe could also be affected by my use of chicken stock instead of pork gravy. Although this ingredient was suggested as an alternate to the gravy, I can't help but think that the gravy would have been better."

MY REVIEW
schamberlain User ID: 8299832 249137
Reviewed Jun. 6, 2016

"This is the best shepherd's pie ever! I use hot saug, it really brings the flavors to the next level. Thank for the great recipe"

MY REVIEW
martinigrammy User ID: 7944173 75979
Reviewed Nov. 8, 2014

"This is just plain down home delicious!!!!! I couldn't find ground pork, so I cut a pork roast in little pieces. I've made it twice and it was so good!"

MY REVIEW
jenpen9339 User ID: 6541766 47252
Reviewed Dec. 22, 2012

"Everyone, kids and adults, loved this comfort food. It took a while to prepare for the first time, but I will know what to expect next time around. The pork could easily be replaced with another ground meat, or left out all together to make a delicious all vegetable meal."

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