Pork Shepherd's Pie

Ingredients

• 2 tbsp Olive Oil (for sautéing vegetables)
• 1 medium Onion (diced)
• 3 medium Carrots (peeled and diced)
• 3 ribs Celery (diced)
• 1 tbsp Worcestershire Sauce (adds umami depth)
• 2 lb Ground Pork (80% lean, preferably fresh)
• 1 tsp Garlic Powder
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Dried Oregano
• 1 tsp Morton Seasoned Salt
• 1 tbsp Tomato Paste
• 1.5 cup Beef Broth (low‑sodium)
• 1.5 cup Green Peas (frozen or fresh)
• 2.5 cup Parmesan Cheese (freshly grated; 2 cups for meat layer, 0.5 cup for potato topping and garnish)
• 2 lb Potatoes (Yukon Gold or Russet, peeled and cubed)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 cup Heavy Cream (35% milkfat)
• 2 stalks Green Onion (chopped, for potato mixture and garnish)
• to taste Salt

Instructions

1. Prep vegetables and potatoes

   Dice the onion, carrots, and celery into uniform bite‑size pieces. Peel and cube the potatoes. Measure out all spices, broth, peas, and cheeses.

   Time: PT10M

2. Sauté aromatics

   Heat the olive oil in a large sauté pan over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften.

   Time: PT7M

   Temperature: medium heat

3. Add seasonings and tomato paste

   Stir in Worcestershire sauce, garlic powder, black pepper, dried oregano, Morton seasoned salt, and tomato paste. Cook for about one minute to release the aromas.

   Time: PT2M

   Temperature: medium heat

4. Brown the ground pork

   Add the ground pork to the pan, breaking it up with a spoon. Cook until the pork is fully browned and no longer pink, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high heat

5. Simmer with broth and peas

   Pour in the beef broth, bring to a gentle simmer, then add the green peas. Let the mixture simmer until the vegetables are tender and the broth has reduced slightly, about 10‑12 minutes.

   Time: PT12M

   Temperature: simmer

6. Incorporate Parmesan into meat layer

   Stir 2 cups of grated Parmesan cheese into the meat mixture until fully melted and combined.

   Time: PT2M

   Temperature: low heat

7. Boil potatoes

   Place the cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes.

   Time: PT15M

   Temperature: boil

8. Mash potatoes with enrichments

   Drain the potatoes and return them to the pot. Add butter, a pinch of black pepper and salt, a handful of grated Parmesan, chopped green onion, and the heavy cream. Mash until smooth and creamy.

   Time: PT5M

   Temperature: medium heat

9. Assemble the pie

   Spread the meat mixture evenly in a 9×13‑inch baking dish. Spoon the mashed potatoes over the top, smoothing with a spatula. Sprinkle the remaining 0.5 cup of Parmesan cheese over the surface.

   Time: PT5M

10. Bake

    Place the assembled dish in a pre‑heated oven at 350°F and bake for 35 minutes, or until the top is golden brown and the filling is bubbling.

    Time: PT35M

    Temperature: 350°F

11. Rest and serve

    Remove from the oven and let the shepherd's pie rest for 5 minutes before serving. Garnish with extra chopped green onion if desired.

    Time: PT5M

Nutrition Facts

Calories

930

Protein

30 g

Carbohydrates

60 g

Fat

55 g

Fiber

5 g