Pulled Pork Shepherds Pie

This is the ultimate comfort food for all the family to enjoy! 

Pulled pork makes such a nice twist to shepherds pie and the texture is great for babies from 9-10 months, not to mention it is utterly delicious!

The pulled pork can be made in a slow cooker on low for 7 hours or can easily be made a day ahead. Believe me, it’s worth the wait!

Pork is a great source of protein which is necessary for their growth and development. It also provides babies with vital iron, zinc and B vitamins, essential nutrients for babies during this rapid period of growth. 

Use this pulled pork as a base for lots of other dishes by adapting the seasoning, such as Mexican pulled pork tacos or BBQ pulled pork in soft white buns. 

Pulled Pork Shepherds Pie

Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Course Main Course
Servings 8
Calories 313 kcal

Ingredients
  

Pulled pork

  • 1 kg Boneless pork shoulder joint
  • 1 tbsp extra virgin olive oil
  • 1 brown onion thinly sliced
  • 2 garlic cloves crushed
  • 400 g tin of good quality tomatoes
  • 2 tbsp of tomato puree
  • 1 tbsp of apple cider vinegar
  • 1 tsp of paprika
  • 1 tsp fennel seeds
  • 1 tsp of fresh herbs such as oregano rosemary or sage or 2 teaspoons of dried herbs
  • 500 ml reduced-salt chicken stock

Filling and mash

  • 2 carrots- diced
  • 1 brown onion – diced
  • 2 sticks of celery – diced
  • 1 tsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 200 g frozen peas
  • 500 ml reduced-salt beef stock
  • 900 g potatoes peeled and chopped
  • 2 tbsp of milk
  • 15 g of grated cheese

Instructions
 

Pulled pork

  • Preheat the oven to 160c fan.
  • Trim any excess fat from the pork joint. Heat the oil in a large casserole dish over a high heat. Cook the pork for 10 minutes turning now and again until it’s browned all over.
  • Add the onion, garlic, tomatoes, tomato puree, fennel, apple cider vinegar, paprika, fennel seeds, herbs and stock to the pork. Stir everything together. Bring to the boil and cover with a lid and transfer to the oven. Cook the pork for 3hours and 30 minutes or until the pork is very tender, turning the pork halfway during cooking. Don’t let the pork dry out during cooking.
  • Transfer the pork and sauce to a large bowl, shred the pork with two forks. Set aside for 10 minutes to cool.
  • Increase oven temp to 180c fan.

Filling and mash

  • Heat the olive oil in the same casserole dish or use a new pan.
  • Dice the onions, carrots and celery and add to the pan on a medium to high heat, sweat for 10 minutes or until softened, stirring occasionally.
  • Add the Worcestershire sauce and vinegar and fry off for a few minutes.
  • Add the pulled pork back and give everything a good mix.
  • Pour over 500ml of beef stock, and add the peas, give everything a good stir, bring to the boil then simmer for 10 minutes.
  • Meanwhile make the mash, peel and chop the potatoes and cook for 10-15 minutes in boiling water until tender. Drain the potatoes, add milk and cheese and mash until smooth.
  • Spoon the pork mixture into an ovenproof dish. Spread the mash on top. Place your dish on a baking sheet and bake in the oven for 25-30 minutes until the mash is golden and the sauce is bubbling around the sides.
  • Remove from the oven, serve alongside seasonal greens.

Notes

Nutrition per serving of pulled pork: Kcal 182.g and 7.2 g fat
Nutrition per serving of shepherds pie: Kcal 313 and 15.2g fat
Any allergens present: Dairy, barley, fish
Age suitability: 10-12 months+
Keyword pulled pork shepherds pie

With thanks to Katie McMahon for her help in designing this recipe.

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I’m Sarah, a Registered Dietitian, Children’s Nutritionist and mummy from East Sussex. My blog is to guide & inspire you with information about weaning, nutrition, food and toddler feeding. Learn more about me here.

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