Pulled Pork Shepherd’s Pie

I make pulled pork a lot. Whether it is using my smoker, grill or even just using the slow cooker, I love the tender taste of a slow cooked pork butt or shoulder. I tend to make a lot and the other day, I made a massive amount. My oldest son had a football playoff game and some family came by to watch it. Since people were travelling, I needed to make sure that I fed them well and that there was enough pork to go around. So, I smoked 28 pounds of pork butts, which was way more than necessary. But, we always love to have leftover pork, because it is good in so many different dishes.

For instructions on how to make pulled pork check out these recipe posts.

Making pulled pork in a slow cooker.

Making pulled pork in a smoker or grill.

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I smoked the pork butts in my PG500 Pellet Grill from Cookshack. I love the grill because you can set the temperature and it will add wood pellets, as needed, to maintain the temperature. That is perfect for these long cooks. For pork butt, I start them in the evening and let it cook all night. I set it for 225F and used pecan wood pellets.

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You never know exactly how long the pork butts are going to take to reach the target temperature. It is important to not remove them too early or they will not pull well. I aim for 190-200F. For this smoke, it took about 14 hours, which is about standard.

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Once I took them off the grill, I wrapped them in foil, then a towel, and placed them in a cooler. That would keep them hot while we were at the football game. I love that method because it allows us to come home to a nice hot meal!

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As I said earlier, there was a lot of leftovers. So, I decided to try making pulled pork shepherd’s pie. We love comfort food and with the cold weather, I knew that a hot baked casserole would be great. Shepherd’s pie is normally made with ground beef, but I figured that pulled pork would work well and give the dish a nice BBQ flavor.

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Toss the pork in your favorite BBQ sauce. I used Sweet Baby Rays. Make sure that there is enough sauce, because you do not want the dish to be dry. It is best when it is sweet and saucy!

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I added the peas and corn while they were still frozen. They will heat up while baking in the oven.

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Top with mashed potatoes and grated cheese. Bake in a 350F oven for 45-60 minutes. This meal is total comfort food with the taste of BBQ. What is not to love?!?!

Pulled Pork Shepherds Pie

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4.93 from 13 votes

Pulled Pork Shepherd's Pie

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 -8
Author Steve Cylka


  • 5-6 cups pulled pork
  • 2 cups bbq sauce
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3-4 pounds potatoes
  • 2 tbsp butter
  • 1/4 cup milk
  • 1 1/2 cups grated cheddar cheese


  • Preheat oven to 350F.
  • Peel potatoes and, if they are large, cut in half. Place in a pot and fill with water. Boil until tender. Drain the water. Add the butter and milk to the potatoes. Mash until the potatoes are creamy.
  • Toss pulled pork with bbq sauce until evenly coated. Spread on the bottom of a 13x9 baking dish (lasagna pan).
  • Sprinkle frozen peas and corn on top of the pork.
  • Spread the mashed potatoes on top of the frozen veggies.
  • Top with the grated cheese.
  • Bake in the oven for 45-60 minutes. The cheese should be starting to brown and some bbq sauce should be bubbling up the sides.

Pulled Pork Shepherds Pie pinterest

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Wow, that’s a man’s meal if I ever saw one! My husband would be in heaven if I made this for him. Thanks for sharing we will have to try this out.

    • Wonderful! I just have enough pulled pork to put into a 8×8 glass pan and a bag of potatoes and the frozen veggies! Perfect for making this. And I like the idea of using the bbq sauce instead of making a sauce with ketchup and Worcestershire—one less thing to conjure up. Thanks for an easy and probably GREAT tasting dish that my guy will like too.

  2. Oh my gosh, this is so gorgeous. I love pulled (or any kind of) pork too. Do you have any tips for making it without a slow cooker/smoker? Thanks!

  3. This is an amazing looking Shepherd’s pie!! I love your preparation of the shredded pork. 🙂

  4. It looks delicious, but a shepherd’s pie requires lamb in it, because shepherd’s tend…..sheep. That’s why it’s called Shepherd’s pie. But this looks amazing as a pulled pork pie 🙂

  5. Just curious but has anyone ever tried potato salad instead of mashed potatoes? I made pulled pork last night with potato salad and coleslaw…It was just a thought??

    • never had. Not sure how that would turn out if you baked the potato salad. Love coleslaw with my pulled pork!

    • I suppose that it depends on what kind of potato salad you are starting with. For instance, I don’t see why you couldn’t use a mostly dry German style salad that doesn’t have much in the way of binder, or one that is mayonaise based. Depending on what else is in it, of course. Mustard base might be problematic, wrong flavor profile for a shepard’s pie.

  6. Hey Steve,
    I had leftover pulled pork from the weekend and so made a pulled pork “shepherds pie”. Great idea! Lauryn is a purist though so next time I will steam vegetables separate as she doesn’t like them mixed in. I added French fried onions to the top before baking as well. Now I may make pulled pork just so I can make the pie!

    • Love the French fried onions idea! I was thinking crushed potato chips on top, but I like your idea better, especially now that French’s has come out with their cheesy French fried onions! They are SO good.

  7. What a great idea! Y’know, since pork goes so well with sweet potatoes, I could also see this working with a mix of mashed white & sweet potatoes. I guess you could even go bold and try it with just mashed sweet potatoes, although I think that would make it too sweet. Another variation that might be good: garlic mashed potatoes.

  8. Thank you for this recipe! I used a frozen pan of pulled pork from Costco, and a bag of frozen veggies. This was delicious and will be going on my make again list.

  9. This was so delicious! Thank you for sharing. We ate so much for dinner and were still looking forward to eating leftovers for lunch!

  10. Should this dish covered?

  11. We used left-over mashed potatoes with the left-over pork loin added garlic, mushrooms and onions and melted cheese. Delicious recipe. Thank you. Rescued a pork loin my wife hadn’t liked the night before when initially cooked!

  12. What could be a substitute for the bbq sauce? Looks great thx!!

    • Gravy with a hit of Worcestershire sauce also works great in place of BBQ sauce

    • If I didn’thave bbq (or someone in my family had an aversion to it), hhere’s what I’d do instead: saute some mushrooms and onions in a pan and when soft add cream or milk then turn on low until it starts to thicken (you could add flour or cornstarch if you don’t want to wait). Then mix that with the pork and omit corn. Then add your mashed potatoes on top. It’s basically a homemade cream of mushroom soup, but it works for pretty much any casserole.

      The other thing you could try which I’ve also done with other meats, is to warm your pork in a skillet and add beef stock or a french onion soup (don’t add water though) and simply warm the whole thing until it has started to condense some. Then complete the recipe as normal.

      If you wanted an Asian style recipe, you could also do the same thing as above with the stock, but only add half the stock, then add about a 1/4 cup soy sauce, 1/4 cup saki (or other white wine), 2 tblsp sugar, some grated ginger to taste, and some garlic. It would basically make a similar flavor to the bbq in that it is both sweet and savory, and it goes great with potatoes too!

  13. Thanks for this. I had some left over pork chop and some leftover cooked squash(essentially unseasoned). BBQ sauce, peas, carrots and corn, topped w/ the squash and a big chunk of butter spread over the top, heated it to about 165-170F, and Voila’ a new dinner for my Mom, thanks to you!

  14. Michelle Yeadon

    Omg this looks amazing!! Now my weeknight leftovers turn into Friday night dinner!! YUM!

  15. I just made this today. Delicious, but my family needs a bit more ZIP.
    So I will be adding a bit of Taco spice and hot sauce next time.
    Believe me this is good and there will be a next time. Yummy!

  16. what kind of bbq sauce would work?

  17. You can use 2 packages of already made mashed potatoes, like bob Evans – makes it super fast and easy to throw together!

  18. This looks great. I am in a hurry tonight and have cold leftover Boston Butt at home. I want to add a shortcut method that we use.
    * Heat leftover meat in saucepan with BBQ sauce. Pour into a 8×8 casserole dish.
    * Fix instant potatoes in separate saucepan.
    * Open can of mixed vegetables, drain and top meat. (could use just peas, corn, green beans or whatever you have on hand.
    * Top with prepared instant potatoes.
    * Top with shredded cheese
    * Pop into microwave long enough to melt cheese.
    It’s not as pretty, but it’s fast and tastes good.

  19. The whole family loved it! Great way to use leftover Boston butt my husband made on his pellet smoker. Even my daughter who does not like peas or corn, gobbled it up because of the mashed potatoes and cheese topping 🙂

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