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Pork And Hash Brown Shepherd’s Pie

JE
Jennifer

Cuisine: American
Categories: Main Dishes, Pork & Pie

Pork and Hash Brown Shepherd’s Pie is a hearty and comforting twist on the classic dish. It features a flavorful layer of ground pork seasoned with garlic, onions, and herbs, mixed with tender vegetables like peas and carrots in a rich, savory gravy. Instead of the traditional mashed potatoes, this version is topped with crispy, golden hash browns, adding a delightful crunch to every bite. Baked to perfection, the layers come together to create a satisfying, all-in-one meal that’s both easy to make and packed with flavor. Perfect for weeknight dinners or cozy family gatherings, this dish is a modern take on a timeless favorite.

Pork And Hash Brown Shepherd’s Pie
potatoes

Difficulty: EASY

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Serving Size: 6 servings

Ingredients:

  • 2 Pounds Boneless Pork Sirloin Roast, Or Pork Sirloin Chops, Cut Into 1/2-Inch Dice
  • 2 Tablespoons Olive Oil
  • 2/3 Cup Flour
  • 2 Cups Chicken Broth
  • 4 Cups Baby Spinach
  • 4 Cups Mixed Frozen Vegetables, Thawed
  • 4 Teaspoons Italian Seasoning
  • Salt And Pepper
  • 5 Cups Shredded Frozen Hashbrown Potatoes

Directions:

  1. Preheat oven to 375 degrees F. Position oven rack about 8 inches from the broiler.
  2. In a small stockpot or Dutch oven over medium-high heat, warm oil. Add pork and cook, stirring occasionally, until browned on all sides. Sprinkle in flour and cook, stirring, for 1 minute. Add chicken broth, stirring until smooth, and bring to a boil. Remove from heat and stir in spinach, mixed vegetables, Italian seasoning, and salt and pepper to taste.
  3. Transfer pork mixture to a 2 1/2-quart casserole dish, spreading it out evenly. Arrange potatoes on top and bake until heated through, about 40 minutes. Turn on the broiler and continue to cook until the potatoes are browned, about 5 minutes.
  4. Vary this vibrant and veggie-packed recipe by changing the type of mixed vegetables you use—carrots, peas and green beans, for example, or mixed bell peppers. You can also vary the herbs—try rosemary, thyme, oregano, and marjoram.