In my arsenal of meals that appear well thought out and taste delicious, yet require almost no effort, Shepherd’s Pie reigns supreme. The added benefit is it uses up leftover odds and ends. In this case, more leftover shredded pork from a roast I cooked a couple of weeks ago that had been stuck in the freezer.
I wasn’t really in the mood for traditional shepherd’s pie. I was actually in the mood for BBQ. So I thought, why not make a BBQ shepherd’s pie? And so I did. In consideration of my über-lazy mood, I used a can of baked beans rather than mixing up my own, which made this come together in a snap. Rave reviews from the troops quickly ensued.
BBQ Pork Shepherd’s Pie
BBQ Pork Shepherd’s Pie
2-3 cups shredded pork (see below for my basic pork roast recipe)
3/4 (give or take) cup barbecue sauce
1 can baked beans (I used Bush’s country style)
3/4 cup pineapple
3-4 russet or red potatoes
3 tbsp. butter (2 for the mashed potatoes and 1 to dot on top)
1/4 cup milk
Salt & pepper
1/4 cup sliced green onions or chives for garnish
Peel and quarter potatoes. Boil until fork tender. Mash with butter and milk. Season to taste with salt & pepper. Set aside. Preheat oven to 375˚.
Heat pork in the microwave for a couple of minutes and then combine with barbecue sauce. Spread in the bottom of a casserole dish.
Layer #1. Shredded BBQ pork.
Top with pineapple.
Layer #2: Fresh pineapple!
Spread baked beans over the top.
Layer #3: Baked beans
Spread mashed potatoes over the top. Dot with butter and sprinkle with green onions.
Layer #4: Mashed Potatoes. Potatoes make everything even better, don’t they?
Bake at 375˚ for 30 minutes, until heated through and lightly browned on top. Serve with corn on the cob on the side for a complete BBQ dinner in one bowl!
And there you have it. My BBQ creation.
Basic Pork Roast
Pork Butt or Shoulder Roast
1 onion, sliced or diced
2 cloves garlic
1 8 oz. can diced green chiles
Salt & pepper
Rinse pork roast and place fat side up in a dutch oven. Sprinkle with salt & pepper, top with onion, chopped garlic and green chiles. Put a lid on and roast at 350˚ for 3-4 hours, until tender and falling apart. Pull apart with two forks to shred.
Alternatively you can do this in the crock pot (mine was too big this time, so I did it in the oven instead). When I cook it in the crock pot, I turn it on high for the first hour, then down to low to cook the rest of the day.
3hungrymonkeys 