Pork Shepherd’s Pie with Mashed Potatoes and Peas

If you’re looking for something warm, filling, and dead simple that doesn’t taste like cardboard — this is it. Ground pork steps in where beef usually takes the spotlight, and guess what? It does the job better. Juicier, more flavorful, less dry. When it’s layered under mashed potatoes and baked till bubbling — it’s straight-up dinner gold.

This is the kind of dish you throw together on a chilly evening, pour a drink, and let the oven do the heavy lifting while the kitchen starts smelling like someone in this house knows what the hell they’re doing.

Ingredients

For the meat filling:

• 1.5 lbs (700g) ground pork
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large carrot, finely chopped
• 1 cup frozen peas (don’t thaw, straight from the freezer)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon flour
• ½ cup chicken or beef broth
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Olive oil for cooking

For the mashed potatoes:

• 2 lbs (900g) potatoes (russet or Yukon gold work best), peeled and cubed
• 4 tablespoons butter
• ½ cup milk or heavy cream
• Salt to taste

Step-by-Step Instructions

Step 1: Boil the potatoes

Throw the cubed potatoes in a pot of salted water. Bring it up to a boil, then reduce to a simmer. Let them cook until they’re soft enough to mash — about 15 to 20 minutes. Don’t overcook them into mush. Drain them, then let them sit in the hot pot for a minute to steam off the excess water. That step makes all the difference.

Add butter, warm milk or cream, and a good pinch of salt. Mash them until smooth but still real. None of that baby-purée texture. Taste and adjust the salt.

Step 2: Brown the pork

While the potatoes are doing their thing, heat a bit of olive oil in a big skillet. Add the ground pork. Let it sit a minute before stirring — you want browning, not steaming. Once it’s browned and smells like meat heaven, toss in the chopped onion and carrot. Cook until soft, 5–6 minutes.

Add garlic, cook another minute. Then stir in the tomato paste, Worcestershire sauce, thyme, salt, pepper — the whole crew. Give it a solid mix. Sprinkle over the flour, stir again, and cook for a minute to kill the raw flour taste.

Pour in the broth, let it simmer until it thickens — around 5–7 minutes. You’re aiming for a rich, spoon-coating sauce. At the end, stir in the peas. No need to overcook them — they’ll finish in the oven.

Step 3: Assemble like you mean it

Preheat the oven to 400°F (200°C).

Grab a baking dish — 9×9 inches or something similar. Spoon in all the meat mixture, spread it out evenly. Now pile on the mashed potatoes. Don’t be gentle — get it all in there. Spread it to the edges, then rough up the top with a fork to make peaks. Those little ridges will crisp up beautifully in the oven.

Step 4: Bake it

Slide the dish into the oven for about 20–25 minutes, until the edges are bubbling and the top is lightly golden. If you want that next-level crust on the potatoes, turn on the broiler for 2–3 minutes at the end — but don’t walk away. Burned shepherd’s pie is a damn tragedy.

Step 5: Rest and serve

Let it sit for 5–10 minutes before serving. Hot food burns mouths and ruins evenings. Be patient. This one’s worth the wait.

Nutrition (per serving, approx. 6 servings)

Final Notes from the Kitchen

You can prep this whole dish ahead of time and store it in the fridge for a day. It reheats like a dream. It also freezes well — just let it cool, wrap it tight, and freeze up to a month.

Want to fancy it up? Mix in shredded cheddar with the mashed potatoes, or layer some grated Parmesan on top. Want it leaner? Use half pork, half turkey — but don’t blame me if it’s not as juicy.