Pulled Pork Casserole

Today we have a casserole inspired by St. Patrick’s Day, although I’m a little late. This dish is a mix between Sheppard’s pie and a pot pie, with a little pork thrown in. It only uses 2 pots, as long as you have an oven safe skillet. It just so happens that this can be tweaked if you need to use some pantry or freezer staples before your next grocery run. We usually cook a large pork butt in the crockpot and then use it in multiple meals. Shredded chicken or ground meat would also work.

COVID-19 Switch Ideas:

• Frozen or canned veggies instead of fresh (whatever combo that seems right)

• Shredded Chicken or ground meat if you don’t have pulled pork

• Cheddar Cheese if you don’t have parmesan

• Dark beer instead of coffee

• Potatoes can be any type

• Garbanzo (Chickpea) instead of pork to make it vegetarian

---

Pulled Pork Casserole

Serves 2

• 2 medium sweet potatoes

• 2 TBS Cashew Milk (or diary milk)

• 1 1/2 TBS Parmesan Cheese

• 1/4 tsp fresh rosemary

• 1/4 tsp salt

• 1 cup chopped fresh green beans

• 1/2 TBS Olive Oil

• 1 cup finely diced cauliflower

• 1/3 cup sliced carrots

• 1/4 cup frozen sweet corn

• 1/2 cup diced onion

• 3 cups leftover pulled pork, roughly chopped

• 3/4 cup broth

• 2 TBS Worcestershire sauce

• 2 TBS Tomato paste

• 1 tsp minced garlic

• 1 TBS Apple Cider Vinegar

• 1/4 cup coffee

• 1/2 tsp black pepper

• 1/2 tsp salt

1. Peel and chop sweet potatoes

2. Add to pan with enough water to cover and bring to a boil. Cook until potatoes are very tender

3. Drain water and mash potatoes, eliminating any chunks. Feel free to use a hand blender

4. Add cashew milk, parmesan cheese, fresh rosemary, and 1/4 tsp salt to the potatoes and mix until smooth and creamy.

5. Set potatoes aside

6. Dice onion and add to an oven safe, deep sided pan with 1/2 TBS olive oil over low heat (this is a 2-3 on a 10 scale knob)

7. While onion cooks, prep the other veggies:

   • chop green beans: cut off ends and cut in 3rds

   • slice carrots

   • dice cauliflower

   • measure corn

8. Add garlic to the onion and stir, continuing to cook on low

9. Add veggies, along with 1/2 tsp pepper and 1/2 tsp salt.

10. Pull out the leftover pulled pork and roughly chop (it will continue to break apart during cooking)

11. Add the pork to the veggies, stir, and cook for a few minutes

12. Make a space in the middle of the mixture and add tomato paste and apple cider vinegar, mixing together and then stirring into the rest of the mixture.

13. Add Worcestershire sauce, coffee, and broth, stirring to combine

14. Preheat oven to 375

15. Turn heat up to medium and bring to a simmer for 5 minutes

16. Smooth the top of the mixture so it is even

17. Add the sweet mashed potatoes to the top and smoothing out with a clean spatula to cover then entire pan

18. Bake for 20 minutes at 375

19. Broil for 6 minutes

20. Remove from heat and let cool for 15 minutes before serving

Speed it Up

• Use a bag of frozen mixed vegetables

Prep in Advance

• Make rosemary sweet potato mash in advance

• Cut up the veggies in advance and store in fridge

• Make a little extra coffee in the morning to save