Barbecue Pulled Pork Shepherd’s Pie

Welcome to your next comfort food adventure with a Southern twist! Today, we’re diving into the flavors of the South with a unique dish that combines the smoky allure of barbecue with the homely warmth of a shepherd’s pie – BBQ Pulled Pork Shepherd’s Pie. 

Imagine combining your favorite Southern pork BBQ cookout and a classic British comfort food – shepherd’s pie. That’s precisely what you get with Barbecue Pulled Pork Shepherd’s Pie.

This isn’t just any shepherd’s pie; it’s a delightful fusion where Southern BBQ’s smoky, tangy flavors meet the traditional, comforting layers of a shepherd’s pie. 

With tender pulled pork under a golden, cheesy mashed potato crust, this dish is a testament to the joy of combining cuisines.

Perfect for using leftover pulled pork or impressing guests at your next gathering, this recipe will make you the hero of the dinner table.

This recipe was inspired by using leftovers from my Dr Pepper BBQ Pulled Pork, and it pairs well with this Cajun Honey Jalapeno Slaw.

Why You’ll Love This Recipe

• Versatile: Easily adaptable to different dietary preferences or what you have in your pantry.
• Comfort in Every Bite: Combining BBQ flavors with traditional shepherd’s pie elements provides a comforting, home-cooked meal experience.
• Time-Saving: Ideal for using leftovers and reducing food waste while creating something new and delicious.
• Family Favorite: A dish that appeals to all ages, perfect for family dinners or potlucks.

Ingredients

• BBQ Pulled Pork (4-5 cups): Adds a rich, smoky flavor and tender texture.
  • Substitutions: You can cook a pork roast and make your own or use store-bought.
• BBQ Sauce (1 1/2 cups): Binds and flavors the meat.
  • Substitution: Mix tomato sauce, vinegar, sugar, and spices for a quick BBQ sauce.
• Worcestershire Sauce (1 tablespoon): Provides depth and umami.
  • Substitution: Soy sauce or a dash of fish sauce.
• Frozen Peas & Corn (1 cup each): Adds color, sweetness, and nutrition.
  • Substitution: Use fresh or canned vegetables.
• Russet Potatoes (3 large): Essential for the creamy, comforting topping.
  • Substitution: Red potatoes, Yukon gold potatoes, sweet potatoes, or cauliflower for a different twist.
• Heavy Cream (1/4 cup): Makes the mashed potatoes rich.
  • Substitution: Milk or even sour cream for creaminess.
• Butter (4 tablespoons): Enhances the flavor of the potatoes.
  • Substitution: Olive oil for a lighter version.
• Salt & Black Pepper: Seasoning essentials.
  • Substitution: No actual substitution is needed, but adjust it to taste.
• Cheddar Cheese (1 1/2 cups): Adds a gooey, cheesy layer.
  • Substitution: Any melting cheese like mozzarella or jack.
• Parsley (1 tablespoon): Fresh garnish for color and flavor.
  • Substitution: Chives or green onions.

See the recipe card at the bottom of this article for the full recipe with quantities.

Instructions

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Make Pulled Pork Filling

1. Combine the BBQ pulled pork, BBQ sauce, Worcestershire sauce, frozen peas, and frozen corn in a large mixing bowl.

2. Stir until everything is evenly coated.

3. Transfer the BBQ-pulled pork mixture to a Baking Dish and spread evenly in the pan.

Make Mashed Potato Layer

1. Place the diced potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.

2. Drain the cooked potatoes and return them to the pot. Add heavy cream, butter, salt, and black pepper.

3. Mash until smooth and creamy. Adjust seasoning to taste

Layer the Potatoes and Cheese

1. Spoon the mashed potatoes evenly over the pulled pork mixture in the baking dish. Use a spatula to spread them smoothly or create decorative swirls on top.

2. Sprinkle the grated cheddar cheese evenly over the mashed potatoes.

3. Place in a 375°F (190°C) preheated oven and bake for 20-25 minutes until the cheese is melted and golden and the filling is heated through.

Recipe Tips

• Temperature Check: Ensure the pork is thoroughly heated, especially if using leftovers.
• Mashed Potatoes: For a fluffier topping, beat the mashed potatoes vigorously or use a mixer for creaminess.
• Cheese Layer: Spread cheese evenly to ensure every bite has that melty goodness.

Variations

• Add Heat: Introduce some chopped jalapeños or chili flakes for a spicy kick.
• Vegetarian Twist: Mix in beans, lentils, and veggies instead of meat.
• Different Toppings: Try a cornbread or biscuit topping for a Southern flair.

What To Serve with BBQ Pork Shepherd’s Pie:

• Coleslaw for a fresh, crunchy contrast.
• Steamed Greens like kale or collards for a nutritious side.
• Cornbread to keep with the Southern theme.

FAQ

Equipment

• Potato Peeler
• Potato Masher or Electric Mixer
• Casserole Dish

Other Recipes You’ll Enjoy:

• Slow Cooker Pulled Pork – The base for this pie is perfect for batch cooking.
• Classic Shepherd’s Pie – This classic recipe is for when you want the traditional version.
• Southern Style Mac and Cheese – Another comfort food classic from the South.

Storage

• Keep leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with BBQ Pulled Pork Shepherds Pie:

Recipe

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5 from 1 vote

BBQ Pulled Pork Shepherds Pie

BBQ pulled pork shepherd’s pie is a mouthwatering fusion of smoky barbecue flavors and classic comfort food. This hearty dish layers tender, saucy pulled pork with sweet corn, peas, and a rich barbecue sauce, all topped with creamy mashed potatoes and melted cheddar cheese. It’s perfect for using leftover pulled pork or putting a new twist on a traditional favorite.

Course Main Dishes

Cuisine American, Southern

Keyword Barbecue Pork Shepherd’s Pie, BBQ Pork Shephard’s Pie

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 495kcal

Author Michele

Ingredients

• 4-5 cups pulled pork store bought or homemade
• 1 1/2 cups BBQ Sauce your favorite brand
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas
• 1 cup frozen corn
• 3 large potatoes peeled and diced
• 1/4 cup heavy cream
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups grated cheddar cheese
• 1 tablespoon chopped parsley

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Instructions 

• Preheat your oven to 375°F (190°C).
• In a large mixing bowl, combine the BBQ pulled pork, BBQ sauce, Worcestershire sauce, frozen peas, and frozen corn. Stir until everything is evenly coated.
• Spread the pulled pork mixture evenly into the bottom of a 9×13-inch baking dish or similar-sized oven-safe dish.
• Place the diced potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the cooked potatoes and return them to the pot. Add the heavy cream, butter, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.
• Spoon the mashed potatoes evenly over the pulled pork mixture in the baking dish. Use a spatula to spread them smoothly or create decorative swirls on top.
• Sprinkle the grated cheddar cheese evenly over the mashed potatoes.
• Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden, and the filling is heated through.
• Remove the dish from the oven and sprinkle with chopped parsley for a fresh, vibrant garnish.
• Let the shepherd’s pie cool for a few minutes before serving. Pair with a fresh side salad or steamed vegetables for a complete meal.
• Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.

Video

Notes

Let the shepherd’s pie cool for a few minutes before serving. Pair with a fresh side salad or steamed vegetables for a complete meal.
Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Calories: 495kcal | Carbohydrates: 52g | Protein: 22g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 1766mg | Potassium: 279mg | Fiber: 2g | Sugar: 37g | Vitamin A: 896IU | Vitamin C: 12mg | Calcium: 245mg | Iron: 2mg