Pork Shepherd’s Pie

 

This is a super simple recipe I came up with when I had made pork chops and mashed potatoes, then had copious amounts of leftovers. It is so easy, and takes only 5-6 ingredients. To save even more time, you could use raw pork chunks, and store-bought mashed potatoes. If interested in other Shepherd’s Pie recipes, read my earlier posts.

Or even one step further, use dried potato flakes in the liquid. Then you will not have  a top layer, but will cut down on steps. You  can use whatever type of veggies you like, or not use them at all. I just like to try to stuff vegetables into anything and everything. Frozen mixed vegetables are a cheap and healthy way to pack in extra vitamins & filling fiber.

Ingredients:

  • 2-3 small pork chops, diced
  • 1 cup frozen mixed vegetables
  • 1 can biscuit dough
  • 1 1/2 cups mashed potatoes
  • 1/2 cup milk
  • 2-3 tbsp flour (or 2-3 tbsp potato flakes)

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Step 1: If cooking the mashed potatoes, simple microwave on high 8-10 minutes, or cook in the oven at 350 for 15 minutes, until you can mash them with a fork. Cook the pork chops on medium heat in a skillet for 4-5 minutes, then turn and cook other side 2-3 minutes. Cut to make sure there is no pink inside.

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Step 2: Spray an oven-safe baking pan, and layer in the veggies and the pork chops. It is best to thaw the veggies, or you will end up with extra-watery pie as they thaw.

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Step 3: In a pan, combine the milk and flour. Heat until just simmering, and ensure all flour dissolves. You could also use cornstarch, or dried potato flakes. Or cream of potato soup.

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Step 4: Pour the milk mixture over the veggies & pork.

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Step 5: Cover in a layer of mashed potato. Season with salt, pepper, garlic, onion powder, paprika, anything you like. Spread out the raw biscuits on top of the potato layer.

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Step 6: Bake in the oven at 350 for 20-25 minutes.

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