Pork & Sweet Potato Shepherd’s Pie

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Meld the succulent flavors of a meaty pork shoulder roast with the natural sweetness of a sweet potato – put it together as a twist on a traditional dish…

psp shepherd

 

What you need:

  • 1 ½ cups chopped pork
  • 1 cup of crock pot juices
  • 2 Tablespoons of the skimmed fat (see photo)
  • ¼ cup flour
  • 2 Tablespoons butter
  • 2 cloves of crushed garlic
  • 2 Tablespoons heavy cream
  • ¾ cup frozen peas
  • 2 ½  cups sweet potatoes (either kind, or a mix)

 

How to Do it:

Preheat the oven to 350 degrees.

Melt the skimmed fat and the butter in a skillet.

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Add the flour and create a roux.  Cook until just slightly browned and thick.

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Add the pot juices and the pork and simmer, stirring until it thickens.

Place the pork in the bottom of a 2 quart casserole dish.

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Top with peas and

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then the potatoes, making sure they are spread out evenly across the top.

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Bake for one hour, or until the top begins to turn brown and bubbly.

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Remove from heat and allow to cool slightly, but serve hot.

Serves 4-6 (depending on whether you have teenagers or not!)

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© Copyright 2016 The Lazy Gastronome


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5 Responses to Pork & Sweet Potato Shepherd’s Pie

  1. Pingback: Cook a Pork Roast – Serve it Three Times! | The Lazy Gastronome

  2. Sweet potato shepherds pie? yes please. I am drooling. Time to stop and make dinner!

  3. angie says:

    love that a recipe like shepherds pie has so many variations. I love to change things up I believe next time I make shepherds pie I am using your recipe thanks for sharing
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