Leftover Pulled Pork Shepherds Pie



2 1/2 lb. Red Potatoes, peeled, rough diced

1/2 C BBQ Sauce

1 T Fresh Chives, chopped

1/2 C Vegetable Broth

1/4 C BBQ Sauce

1 T Cornstarch

2 Carrots, diced

2 Celery Stalks, diced

1/2 Yellow Onion, diced

2 Cloves Garlic, minced

3 C Pulled Pork

1 C Green Peas


-Cook potatoes as you normally would for mashed potatoes.  Make mashed potatoes as you normally would, add in chives and 1/2 C BBQ Sauce (I’m not going to give an actually recipe for mashed potatoes, I know everyone has their way to make them)

-Combine vegetable broth, 1/4 C BBQ Sauce and cornstarch to make a slurry.  Set aside.

-In a large skillet over medium heat, melt butter,  add carrots cook until they start to soften, add in all other veggies except peas and pork.  Cook until onions soften about 7-10 minutes.  Add in pork, peas and slurry.  Cover and simmer 12 minutes.

-Add vegetable mixture to 11X7 baking dish, top with mashed potatoes.  Bake 350 for 20-25 minutes or until potatoes are slightly brown.  Remove from oven and allow to sit 10 minutes prior to serving.  Enjoy!


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