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Pulled Pork Shepherd’s Pie

Pulled Pork Shepherd’s Pie is a wonderful southern twist on a classic recipe. Full of pulled pork, BBQ sauce, peas, corn, cheddar cheese, all topped with creamy mashed potatoes. This dinner casserole is pure comfort food.

Wooden spoon scooping up Pulled Pork Shepherd's Pie.

Pulled Pork As a Base For Casseroles

Southern-style pulled pork makes a fabulous base for casseroles. Not only is it juicy and tender, it has a great smokey flavor. You can use either homemade pulled pork, or pick some up from your favorite bbq restaurant.

How To Make Pulled Pork Shepherd’s Pie

  1. Make the mashed potatoes.
  2. Mix together pulled pork and bbq sauce and place in a casserole dish.
  3. Top with peas and carrots.
  4. Stir half the cheddar cheese into the mashed potatoes and spread them on top.
  5. Top with remaining cheese and bake 30 minutes.
Wooden spoon scooping Shepherd's Pie

BBQ Sauce

If your pulled pork is already sauced, reduce the amount of bbq sauce. Use your judgement for how much sauce to add for flavor. The sauce helps flavor the whole casserole so you want quite a bit. I like to use a Kansas City-style sauce or Stubbs Sweet and Spicy BBQ Sauce. Use whichever style and brand of sauce is your favorite.

Recipe Tips

If you are strapped for time, you can use refrigerated mashed potatoes.

Pulled Pork Shepherd’s Pie is pretty much a one dish meal but can be served with a green salad and Angel Biscuits.

Pulled Pork Shepherd's Pie dished up on a plate.

Make Ahead and Storage

The casserole can be assembled 24 hours in advance and refrigerated. Just add a few minutes to the baking time to account for it being cold. Leftovers can be stored in the refrigerator for 4 days and reheated in the microwave.

Pulled Pork Shepherd's Pie in 9x13-inch baking dish.

More Pulled Pork Recipes To Try

Pulled Pork Shepherd’s Pie

Pulled Pork Shepherd's Pie is a wonderful southern twist on a classic recipe. Full of pulled pork, bbq sauce, peas and corn.
PREP: 25 mins
COOK: 30 mins
SERVINGS: 8

Ingredients

  • 4 pounds Yukon Gold potatoes
  • 1/3 cup milk, warmed
  • 2 tablespoons butter, softened
  • 2 ounces cream cheese, softened
  • salt and pepper
  • 1 1/2 to 2 pounds pulled pork
  • 1 1/2 cups bbq sauce
  • 1 cup frozen peas, cooked according to package directions
  • 1 cup frozen corn, cokked according to package directions
  • 2 cups shredded sharp cheddar cheese
  • 2 green onions, sliced

Instructions

  • Peel potatoes and cut in half. Place in pot and cover with water. Boil until tender, about 20 minutes. Drain well and return to pot.
  • Add milk, butter and cream cheese. Mash until creamy.
    Season to taste with salt and pepper. I add about 3/4 to 1 teaspoon of salt and 1/2 teaspoon of pepper.
    Set aside.
  • Preheat oven to 350 degrees and grease a 9×13-inch baking dish.
  • In a medium bowl, mix together pulled pork and bbq sauce. Place in the bottom of the prepared baking dish.
  • Top pulled pork with peas and corn. Season peas and corn with a little salt and pepper.
  • Stir half the shredded cheddar cheese into the mashed potatoes and spread them on top of the peas and corn.
  • Top with remaining cheese.
  • Bake for 30 to 35 minutes. Top with green onions and serve.

Notes

Note: If pulled pork is already sauced, reduce the amount of bbq sauce that you use. You still want to add some, but maybe a little less. Keep in mind that the sauce ends up flavoring the peas, carrots, and mashed potatoes as well as the pork so you want quite a lot of it.

Nutrition

Calories: 629kcal
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: Casserole, pulled pork

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