Taste of Home
Pork Shepherd’s Pie
TOTAL TIME: Prep: 30 min. Bake: 45 min.
YIELD: 6 servings.
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
Ingredients
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PORK LAYER:
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1 pound ground pork
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1 small onion, chopped
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2 garlic cloves, minced
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1 cup cooked rice
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1/2 cup pork gravy or 1/4 cup chicken broth
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1/2 teaspoon salt
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1/2 teaspoon dried thyme
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CABBAGE LAYER:
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1 medium carrot, diced
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1 small onion, chopped
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2 tablespoons butter or margarine
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6 cups chopped cabbage
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1 cup chicken broth
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1/2 teaspoon salt
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1/4 teaspoon pepper
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POTATO LAYER:
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2 cups mashed potatoes
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1/4 cup shredded cheddar cheese
Directions
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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.
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2.
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.
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3.
Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° until browned, about 45 minutes.
Nutrition 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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