Recipes

Recipe: BBQ Pork & Tato Pie

I need to write a reminder and post it above the stove: “TAKE A PICTURE IF THE FOOD TURNED OUT GREAT!”

I made another new, yummy dish last night that will definitely be a keeper for us! And, of course, I did not take a picture….again.

We like homemade bbq sauce and we LOVE warm baked dishes on cold nights, and this dish has both of those!

BBQ PORK & TATO PIE

5 TBSP cooking oil, divided

1 lb pork shoulder (ours was in steak form)

2 carrots, chopped

1/2 onion, diced

1 cup frozen peas

3 medium potatoes

Salt & Pepper

1 cup ketchup

2 TBSP brown sugar

2 TBSP white vinegar

2 TBSP Worcestershire sauce

Heat 2 TBSP of the oil in pan. Add pork shoulder, cover, and cook until no longer pink. Add carrots and onions. Cover pan and cook just above simmer for about 1 hour until meat is very tender and veggies are very tender (almost mushy…but, if you wanted them crunchier, add them in about half way into that hour of cooking).

While that is cooking – wash, peel, and chop potatoes. Place in pot with enough cold water to cover and bring to boil. Cook until just tender. Drain and mash in pot with remaining 3 TBSP oil. Salt and Pepper to taste. Set aside.

During those two processes :), mix together ketchup, brown sugar, vinegar and Worcestershire sauce. When pork is very tender, remove from pan to shred. After shredding, return to pan with carrots and onions. Add in frozen peas and the ketchup mixture. Cover again and cook on low for about 5-10 minutes, or until peas are warmed and meat has soaked up some of the sauce.

Place bbq meat and veggies in 2 quart baking dish. Spoon mashed potatoes on top and spread to cover. Broil in oven (on HIGH) for about 10 minutes, or until tops of potatoes start to brown.

Serve and enjoy!

I would guess this feeds 6 adults. We fed us 5 and had enough for Arthur’s lunch today and a little extra kept here for our lunch. It’s very filling and what I would consider a good winter weather meal. We ate this with homemade bread and Stove Top Stuffing. I had a craving for the stuffing and we have several boxes leftover from when I stocked up a few months ago, so I figured why not. 🙂

You could change the meat to beef or chicken, and you could switch up the veggies to whatever your family likes. I think Yukon potatoes would probably be tastiest to use, but I only had Russett on hand, so we went with it. Still yummy and filling!

 

 

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