Shepherd's pie made with ground pork, carrots, peas, and fluffy mashed potatoes, baked until golden, is an easy, hearty, make-ahead casserole.
There are plenty of variations of shepherd's pie. Traditionally, it's made with lamb, while cottage pie is made with beef.
Over time, the terms have become interchangeable, but the idea stays the same: a meat filling topped with mashed potatoes. From there, the seasonings, spices, and herbs are yours to play with.
And if you're daring, you might like to serve it doused with ketchup on top, as my kids so enjoyed doing!
Try these economical meals next: cheeseburger bowls with ground beef, egg rolls in a bowl (also with ground pork), and ground beef-stuffed bell peppers.
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Ingredients & Substitutions
Notes & Substitutions for Key Ingredients
Ground meat: You can use any ground meat for this recipe. If you pick lamb, which is often fatty, it's a good idea to drain off some of the fat.
Baking soda: Don't let this simple ingredient fool you.
I use baking soda in this recipe (a tip I learned from America's Test Kitchen) because it raises the meat's pH and changes how the proteins behave.
Instead of the proteins tightening up and squeezing out moisture during cooking, they stay slightly separated, holding on to moisture, which means tender meat. Oh yes, and as a result, the meat browns better too!
Fresh herbs: Sage and pork are a classic pairing. If you don't have sage, no problem, try rosemary or thyme instead.
Oats: I add oats to this recipe for a better texture. They help the meat hold together and become less crumbly. When mixed with liquid, oats turn creamy and gel-like.
Oats also bulk up the meat, extending the filling and thus creating more portions from a single pound of meat.
And not to worry, the oats disappear in the filling, and no one will notice they are there!
How to Make Shepherd's Pie with Ground Pork
Heat Oven
Set the oven rack to the middle position, then heat to 400 degrees Fahrenheit.
Cook Potatoes
Place the potatoes in a 4-quart saucepan with ½ teaspoon kosher salt, then bring to a boil (no lid needed). Reduce the heat and simmer uncovered for 15 minutes, until tender and easily pierced with the tip of a paring knife. Drain the potatoes, then return them to the saucepan. Mash, then fold in the butter, cover, and set aside.
Tenderize Pork
Add the ground pork to a small bowl, then dissolve the baking soda in water and pour the mixture over the pork, mixing well. Set aside.
Sauté Veggies & Pork
Heat the oil in a large nonstick skillet over medium heat. Add the onion and carrot, and cook until the carrots begin to soften, about 8 minutes. Then add the ground pork, and break it up with a wooden spoon. Cook until most of the liquid has evaporated and the meat begins to brown.
Add Seasonings & Oats
Add the remaining ingredients, except the peas, which you'll add later. Stir, bring to a boil, cover, and simmer for 10 minutes, stirring occasionally to prevent the oats from sticking. If the oats stick, add a bit more water.
Add Peas
Off the heat, stir in the peas.
Assemble
Add the meat mixture to a small broiler-safe casserole dish and spread it evenly. Dollop the potatoes over the meat, then lightly spread them with a spoon to fully cover the filling. Sprinkle the top with cheddar cheese.
Bake & Enjoy
Bake for 15-20 minutes, or until golden brown. If you'd like a little more color on the potatoes, broil the casserole for 3-5 minutes. Let it rest for 10 minutes before digging in, and enjoy! Optional: Garnish with fresh, finely chopped chives.
Tips & Tricks
- When I make mashed potatoes, I cut them into ¼-inch slices instead of large chunks. The increased surface area exposed to the boiling water helps the potatoes cook faster.
Serving Suggestions
Since this is a heavy dish, the freshness of a healthy salad at the end of the meal is very welcome.
Storing & Reheating
⭐️ How to Store
🧊 In the refrigerator: Cool leftovers, and cover tightly with aluminum foil. Shepherd's pie keeps for up to three days. Tip: Portion cooled leftovers and freeze for a future meal.
❄️ In the Freezer: Shepherd's pie can be frozen. Will it be at its best? Yes and no. Potatoes don't always freeze very well; they can get grainy. Tip: If you plan to freeze, increase the amount of butter from 2 tablespoons to ¼ cup; the added fat helps the potatoes retain their integrity.
Having said all that, to freeze the entire casserole, wrap it tightly in plastic wrap, then in aluminum foil. To reheat, remove and discard the plastic wrap, cover again with foil, and bake for 30-40 minutes.
FAQ
Yes. This is one of those meals that is perfect to make ahead of time because it reheats so well. It can be made up to 3 days in advance. To reheat, cover with foil and bake at 350 degrees Fahrenheit for 30-40 minutes.
Yes, traditionally it is. Many home cooks have adopted beef for this dish, or, in this case, pork. The concept of a casserole with a meat base and a potato topping remains the common denominator, with the flexibility to vary the meat.
Yes, in place of the fresh carrots, you can opt for a mix of frozen carrots and peas, or even carrots, peas, and corn niblets. You will need 1 ½ cups total.
I ♥️ Hearing from You
If you enjoy this recipe, let me know by leaving a comment. I love knowing about any fun tweaks or clever swaps you make.
-Donna
Recipe
Shepherd's Pie with Ground Pork
Equipment
- 4-quart medium saucepan
- 12-inch nonstick skillet
- 2-quart broiler-safe casserole dish (8 cup), mine was 9-inches by 6-inches by 2-inches
Ingredients
Potatoes
- 2 pounds yellow potatoes, or russet potatoes cut into ¼-inch slices
- ½ teaspoon kosher salt
- 2 tablespoons salted butter
- Salt and pepper to taste
- ½ cup shredded sharp cheddar cheese
Meat Filling
- 1 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1 large carrot
- 1 pound or 454 grams lean ground pork
- 1 tablespoon water
- ¼ teaspoon baking soda
- 1 tablespoon fresh sage, chopped
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Worchestershire Sauce
- 1 tablespoon tomato paste
- 3 cloves garlic, minced
- ¾ cup water
- ½ cup quick oats
- ¾ cup frozen peas
Optional Garnish
- Optional: Garnish with finely chopped chives
Instructions
- Heat Oven: Set the oven rack to the middle position, then heat to 400 degrees Fahrenheit.
- Cook Potatoes: Place the potatoes in a 4-quart saucepan with ½ teaspoon kosher salt, then bring to a boil (no lid needed). Reduce the heat and simmer uncovered for 15 minutes, until tender and easily pierced with the tip of a paring knife. Drain the potatoes, then return them to the saucepan. Mash, then fold in the butter, cover, and set aside.2 pounds yellow potatoes, ½ teaspoon kosher salt, 2 tablespoons salted butter, Salt and pepper to taste
- Tenderize Pork: Add the ground pork to a small bowl, then dissolve the baking soda in water and pour the mixture over the pork, mixing well. Set aside.1 tablespoon water, ¼ teaspoon baking soda, 1 pound or 454 grams lean ground pork
- Sauté Vegetables & Pork: Heat the oil in a large nonstick skillet over medium heat. Add the onion and carrot, and cook until the carrots begin to soften, about 8 minutes. Then add the ground pork, and break it up with a wooden spoon. Cook until most of the liquid has evaporated and the meat begins to brown.1 tablespoons extra-virgin olive oil, 1 medium onion, 1 large carrot, 1 pound or 454 grams lean ground pork
- Seasonings: Add the remaining ingredients, except the peas, which you'll add later. Stir, bring to a boil, cover, and simmer for 10 minutes, stirring occasionally to prevent the oats from sticking. If the oats stick, add a bit more water.1 tablespoon fresh sage, 1 tablespoon low-sodium soy sauce, 1 teaspoon Worchestershire Sauce, 1 tablespoon tomato paste, 3 cloves garlic, ¾ cup water, ½ cup quick oats
- Add Peas: Off the heat, stir in the peas.¾ cup frozen peas
- Assemble: Add the meat mixture to a small broiler-safe casserole dish and spread it evenly. Dollop the potatoes over the meat, then lightly spread them with a spoon to fully cover the filling. Sprinkle the top with cheddar cheese.½ cup shredded sharp cheddar cheese
- Bake & Enjoy: Bake for 15-20 minutes, or until golden brown. If you'd like a little more color on the potatoes, broil the casserole for 3-5 minutes. Let it rest for 10 minutes before digging in, and enjoy!Optional: Garnish with finely chopped chives
Notes
Nutrition
I'm Donna, a home cook living near Montréal, Canada. I have decades of experience puttering in the kitchen, a love of cookbooks, and an unreasonable number of enameled pots. Keep it simple, learn as you go, and enjoy every bite!
Donna says
A family-favourite, with or without ketchup haha, hope you love it 🙂