Do you love leftovers? We sure do! On leftover night D.J. always talks about how his Mom took leftovers and made something completely different with them, so I channeled his Mom, and made this BBQ Pulled Pork Shepherd’s Pie using the leftover CrockPot Pulled Pork and Mashed Sweet Potatoes from last weeks menu.
Delicious right? There wasn’t even a single bite left! It was a taste of the south in one bite and I can’t wait to make this again!
This recipe came to mind because I was craving traditional Shepherd’s Pie, and since I didn’t have any of the ingredients on hand, I decided to make my own up. I always eat a bit of mashed potatoes with my pork (at least when I serve them together), so I figured what the hell, let’s make it all in one casserole!
Did I mention how easy this recipe is too? It’s honestly just layering your leftovers and tossing them in the oven! Can it get any easier? Maybe takeout, but that is expensive – especially when you have kids to feed.
Another great thing about this recipe is that it freezes great for a quick and easy dinner when you just don’t feel like cooking or don’t have enough time. If you don’t have any leftover sweet potatoes, just whip up a quick batch. Save time by microwaving your sweet potatoes first!
4 cups leftover Pulled Pork
3 cups mashed sweet potatoes
1/4 cup each frozen corn and peas
1/4 cup BBQ Sauce
Preheat oven to 400 degrees.
Place Pulled Pork in the bottom of a 9″ pie plate, and top with BBQ Sauce.
Evenly sprinkle frozen corn and peas over pork.
Dollop and spread mashed sweet potatoes over pork, corn and peas.
Bake for 20 minutes.
Remove from oven, let rest 5 minutes and serve.
For the FREE printable version of this recipe, click the link below.
Make this recipe even easier by using CrockPot BBQ Pulled Pork instead of the simple pulled pork.