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Pork Shepherd’s Pie

Of all the shepherd's pie recipes I've tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family. —Mary Arthurs, Etobicoke, Ontario
  • Total Time
    Prep: 30 min. Bake: 45 min.
  • Makes
    6 servings


  • 1 pound ground pork
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup cooked rice
  • 1/2 cup pork gravy or 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1 medium carrot, diced
  • 1 small onion, chopped
  • 2 tablespoons butter or margarine
  • 6 cups chopped cabbage
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups mashed potatoes
  • 1/4 cup shredded cheddar cheese


  • In a skillet over medium heat, brown pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11x7-in. baking dish.
  • In the same skillet, saute carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer.
  • Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until browned.
Nutrition Facts
1 cup: 365 calories, 19g fat (8g saturated fat), 66mg cholesterol, 1045mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 19g protein.

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  • Rob
    Apr 6, 2020

    No need to overpower the delicate flavours of the cooked pork and mash with onions and garlic. Leaving those out speeds up the preparation by not needing to cook anything if leftover veg, gravy and mash is used then it can be on the table at least 20m quicker and just as delicious.

  • Samantha
    Jan 20, 2020

    Great recipe, made it for a sick friend to finish off in her own oven. Held well in the fridge for a day or so until she put it in the oven, she loved it. For those saying Pigs aren't herded you need to read up some agriculture history, pigs where

  • fhquilting
    Jun 10, 2019

    I used leftover cooked shredded pork and pork broth that I had saved from cooking the raw meat. Wonderful recipe. Note to Ian: take a deep breath, stay off of this website and vent your anger and bad attitude somewhere else!

  • Howard
    Jun 10, 2019

    Shepherds Pie cannot be made with pork. Cottage pie if you must, but shepherds Pie is LAMB. Pigs are not herded by a shepherd, but Sheep are.

  • wendy
    Oct 14, 2018

    The last few reviews are unique. My husband mentioned he would like this better if it had ground beef instead of the ground pork. I never knew that Shepard's pie was made with any other meat that ground beef, because that's the way my grandmother made it. I always make the items by the ingredients listed, unless I don't really care for them. I made this with the ground pork that was listed, and I found it to be very good. But since my husband wants ground beef, I'll do a 50/50 mixture next time I make this recipe....the whole family enjoyed this meal!

  • jeansheehy
    Mar 13, 2018

    If Ian did not make the recipe, he should not submit a "review". If he wants to submit his own recipes he can do so, BUT NOT AT THIS SITE!! This is extremely rude, unhelpful and ignorant! Most of us realize that lamb was the original meat used in a Shepard's Pie, but now a days Shepard's pie can be made with any ground meat.I have not made this recipe (Pork Shepherd's Pie) yet, But do plan on making it soon. Sounds delicious.Jean Sheehy

  • Ian
    Mar 13, 2018

    This should not be called a Shepherds Pie ... a Shepherds Pie is made with Lamb ... hence the name SHEPHERD !!! This is a traditional recipe :-INGREDIENTS1 tablespoon olive oil1 brown onion, halved, finely chopped1 carrot, peeled, finely chopped2 celery sticks, trimmed, finely chopped1 tablespoon tomato paste500g lamb minceSalt & freshly ground black pepper2 tablespoons plain flour500ml (2 cups) Massel beef style stock1 tablespoon Worcestershire sauce1 bay leaf4 (about 200g each) desiree potatoes, peeled, chopped40g butter125ml (1/2 cup) milkMelted butter, to brushMETHODStep 1Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.Step 2Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.Step 3Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.Step 4Preheat oven to 200C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish, or use four individual ovenproof serving dishes. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

  • PMC24
    Jun 26, 2016

    Very good recipe. I enjoyed the component parts coming together to form a cohesive and flavorful whole. I think that the meat was a little lacking and would maybe use 2lbs or 1.5lbs next time. The meat would probably be better in a larger quantity to offset the fact that there are two starch components, rice and potatoes, instead of just one.Also, and this could be an effect of the last of the container of thyme that I was using (age), this recipe was slightly lacking in flavor. The flavors were very nice, just not quite as bold as what I prefer. I might toss in some sage as well as additional thyme the next thyme that I make this ;0]This try of the recipe could also be affected by my use of chicken stock instead of pork gravy. Although this ingredient was suggested as an alternate to the gravy, I can't help but think that the gravy would have been better.

  • schamberlain
    Jun 6, 2016

    This is the best shepherd's pie ever! I use hot saug, it really brings the flavors to the next level. Thank for the great recipe

  • martinigrammy
    Nov 8, 2014

    This is just plain down home delicious!!!!! I couldn't find ground pork, so I cut a pork roast in little pieces. I've made it twice and it was so good!