Porky Pie

this porky pie recipe is a shepherd's pie except with pork as the alternative protein

Today we’re making a special version of the classic Shepherd’s Pie, which I like to call Porky Pie! I swapped out the protein for ground pork and it was delicious. I love using ground pork in this because it’s packed with flavor, versatile, and cost-effective. It’s perfect for all your holiday comfort foods and cold weather recipes. You’ve gotta try this one for a cozy meal to share with loved ones! Hope you enjoy it. Cheers!

Here’s a video of how I made my Porky Pie! Quick tip, place a sheet pan on the rack under the dutch oven to catch any drippings! For another delicious dish, check out my Red Wine Braised Short Ribs recipe.

What You'll Need:

Pork Filling:
+ 2 lbs ground pork

+ 1 large yellow onion, diced

+ 3 medium carrots, diced

+ 3 garlic cloves, minced

+ 2 tbsp tomato paste

+ ½ cup red wine

+ 3 tbsp unsalted butter

+ 3 tbsp flour

+ 2 cups chicken stock

+ 2 tsp fresh rosemary, chopped

+ 1 tsp fresh thyme, chopped

+ ½ cup frozen petite english peas

+ ½ cup frozen yellow corn

+ Salt & pepper to taste

Mashed Potatoes:
+ 3 large russet potatoes, peeled & cubed

+ 4 medium yukon gold potatoes, peeled & cubed

+ 6 garlic cloves, peeled kept whole

+ 1 ½ cups heavy cream

+ 4 tbsp unsalted butter

+ 2 egg yolks, room temp.

+ 1 cup grated parmesan cheese, divided

+ 1 cup shredded sharp cheddar cheese, divided

+ Salt & pepper to taste

Steps:

1. Place the potato cubes and garlic cloves into a large pot and cover with cold water. Season with about 2 tbsp salt, and bring to a boil over high heat. Once the potatoes are tender, carefully strain. Allow the potatoes to sit in the strainer while you heat cream and butter in a small saucepan until the butter is melted.

2. Use a potato ricer, hand mixer, or potato masher to mash the potatoes. Slowly and carefully add in the cream and butter mixture. Once all the cream is incorporated, add in ½ cup parmesan cheese, ½ cup cheddar cheese, and 2 egg yolks. Mix until combined and season with salt and pepper to taste. Set aside.

3. For the filling, heat 2 tbsp avocado oil in a shallow dutch oven over medium high heat. Brown the pork and season with salt and pepper. Once the pork is nicely browned and a meat thermometer reads 160⁰ F., remove and set aside. Add another 2 tbsp of oil and saute the onions for about 5 minutes. Add in the carrots and minced garlic, cook for another 5 minutes. Add in the tomato paste and cook until it starts to stick to the bottom and deepen in color. Deglaze with the red wine and cook until the wine has almost evaporated, about 3-4 minutes.

4. Add in the butter and, once melted, sprinkle the flour in. Cook for about 1 minute. Slowly add the chicken stock, stirring constantly to avoid any lumps from the flour.

5. Add peas, corn, pork and herbs. Season with salt and pepper and allow to cook for another 5 minutes or so or until the carrots are tender.

6. Once the filling is ready, add the mashed potatoes on top and use a rubber spatula to smooth them into an even layer. Use a fork to make ridges and sprinkle the remaining parmesan and cheddar on top. Bake in a 350 degree oven for 20 minutes, or until the cheese is melted and there are some golden brown spots on top.
TIP: Place a sheet pan on the rack under the dutch oven to catch any drippings!

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