Creative Culinary Solutions

Sheperd’s Pie with Pulled Pork

Name: Sheperd’s Pie with Pulled Pork
Yield: 8
Ingredients: 500 mL (2 cup) of prepared Gluten-Free Vegetable First Stock Concentrate2 kg (4,4 lbs) of pork shoulder picnic, rind removed30 mL (2 tbsp) of olive oil3 Italian tomatoes, dices1 yellow onion, finely chopped2 cloves of garlic, finely chopped125 mL (1/2 cup) of ketchup65 mL (1/4 cup) of white balsamic vinegar65 mL (1/4 cup) of maple syrup15 mL (1 tbsp) of soy sauce15 mL (1 tbsp) of molasses15 mL (1 tbsp) of Worcestershire sauce5 mL (1 tsp) of dry mustard2,5 mL (1/2 tsp) of 2 large Russet potatoes, peeled and diced45 mL (3 tbsp) of butter30 mL (2 tbsp) of milk625 mL (2 1/2 cups) of corn in grain375 mL (1 1/2 cup) of strong cheddar cheese, grated250 mL (1 cup) of Emmental cheese, grated dried parsley, to taste Salt and pepper, to taste

Here’s a new way to reinvent the shepherd’s pie! Make your pulled pork a little less traditional by integrating it with the famous steak, corn and potatoes.

Difficulty:	8/20
Yield serving:	8
Preparation time:	minutes
Cooking time:	minutes

Difficulty

8/20

Yield serving

Preparation time

minutes

Cooking time

minutes

Ingredients

500 mL (2 cup) of prepared Gluten-Free Vegetable First Stock Concentrate
2 kg (4,4 lbs) of pork shoulder picnic, rind removed
30 mL (2 tbsp) of olive oil
3 Italian tomatoes, dices
1 yellow onion, finely chopped
2 cloves of garlic, finely chopped
125 mL (1/2 cup) of ketchup
65 mL (1/4 cup) of white balsamic vinegar
65 mL (1/4 cup) of maple syrup
15 mL (1 tbsp) of soy sauce
15 mL (1 tbsp) of molasses
15 mL (1 tbsp) of Worcestershire sauce
5 mL (1 tsp) of dry mustard
2,5 mL (1/2 tsp) of
2 large Russet potatoes, peeled and diced
45 mL (3 tbsp) of butter
30 mL (2 tbsp) of milk
625 mL (2 1/2 cups) of corn in grain
375 mL (1 1/2 cup) of strong cheddar cheese, grated
250 mL (1 cup) of Emmental cheese, grated
dried parsley, to taste
Salt and pepper, to taste

Preparation

Preheat oven to 350 °F.
In a large enamelled cast iron casserole, over medium heat, add olive oil and place pork shoulder. Brown for 10 to 12 minutes on all sides, so that the meat is well caramelized. Season with salt and pepper. Remove meat and set aside.
Add tomatoes, onion and garlic, season with salt and pepper and mix. Cook for 3 to 4 minutes, stirring.
In a large bowl, add ketchup, balsamic vinegar, maple syrup, soy sauce, molasses, Worcertershire sauce, dry mustard and Booster. Mix and set aside the sauce.
Place pork in casserole dish and add sauce. Pour in enough LUDA Pro Vegetable Broth to cover the meat by 2/3 and mix well. Season with salt and pepper.
Cover, bring to a boil and place in oven. Cook for 3 hours, basting meat occasionally (you can also cook this recipe in a slow cooker for 7 to 8 hours on low).
Let cool for 30 minutes. Flake the meat with a fork and discard the fatty parts. Set aside in a large bowl and baste with 3-4 ladles of the cooking juices from the bottom of the pot.
In a large pot of boiling salted water, cook potatoes for 25-30 minutes, or until very tender. Drain and return to the pot over medium heat.
Add butter and milk and season with salt and pepper. Mash potatoes until smooth. Set aside.
In a large baking dish, spread the pulled pork followed by the strong cheddar. Add corn, spread mashed potatoes, spread Emmental cheese on top and garnish with dried parsley.
Preheat oven to 400°F. Place the shepherd’s pie in the oven and bake for 10 to 12 minutes to warm up. Broil cheese until golden brown