Pork Shepherd’s Pie

Pork shepherd’s pie with a cheesy mashed potato topping. Easy to make on the stovetop and baked in one dish.

Course Main Course

Cuisine Irish

Prep Time 1

Cook Time 30

Servings servings

Calories 798kcal

Author Adina

Boil the potatoes: Peel and cube the potatoes. Place them in the pot, cover with cold water, add ½ teaspoon salt, and bring to a boil. Cook on medium heat until tender, 15–20 minutes depending on cube size. Drain well and return them to the pot. Keep on low heat for about one minute, shaking the pot occasionally to let any remaining water evaporate so the mash stays fluffy.
2 lbs potatoes
Mash the potatoes with a masher, then stir in butter, milk, salt, pepper, nutmeg, and half of the grated Cheddar. Taste and adjust seasoning.
potatoes + 2 tablespoons butter + ½ cup milk + ½ cup Cheddar+ a few gratings of nutmeg + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper

Sausages: Remove the sausage casings and crumble the meat with a fork; set aside.
1 lb pork sausages
Prepare the vegetables: Finely chop the onion and carrot, and set them aside together. Grate or finely mince the garlic and set it aside separately from the rest.
1 medium onion + 1 large carrot + 2 large garlic cloves
Sauté: Heat the oil in the skillet. Add the onion and carrot and cook on medium-low heat for about 5 minutes until softened but not browned. Add the garlic and stir for about 30 seconds.
1 tablespoon vegetable oil + onions + carrots + garlic
Add the sausage meat and cook for 5 minutes, breaking it up with a spoon until no large pieces remain.
Simmer: Add tomato paste, mustard, Worcestershire sauce, stock, salt, and pepper. Simmer uncovered for 10 minutes to thicken.
2 ½ tablespoons tomato paste + 1 teaspoon Dijon mustard + 1 tablespoon Worcestershire sauce + ¾ cup beef stock + ¼ teaspoon fine sea salt + ¼ teaspoon ground black pepper +
Stir in the peas and simmer another 5 minutes. Taste and adjust seasoning if needed.
¾ cup frozen peas

Preheat the oven to 350°F (180°C).
Assemble the dish: Spread the meat mixture in the baking dish. Spoon the mashed potatoes on top and smooth lightly, creating a few shallow peaks or dents to help them brown. Sprinkle the remaining Cheddar on top.
½ cup Cheddar
Bake pork pie for 25–30 minutes until the filling is bubbling and the topping is golden. Let rest for 10 minutes before serving.

Pork: For convenience, use pork sausage with the casings removed. Ground pork works just as well; both taste great.
Alternative meat: You can use beef, lamb, turkey, or a combination.
Potatoes: All-purpose potatoes work best for a fluffy mash that holds its shape.
Stock: Beef, chicken, or vegetable stock are all fine.