Smoked Shepherd's Pie
Smoked Shepherd's Pie
Ingredients
For the Smoked Pork
- 3 pounds pork shoulder, bone-in or boneless
- 1/4 cup BBQ rub, your favorite, or a savory blend of salt, pepper, garlic powder, and paprika
- 2 cups wood chips, apple, cherry, or pecan, soaked in water for 30 minutes
For the Filling
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1 1/2 cups beef gravy, store-bought or homemade
For the Mashed Potato Topping
- 2 pounds Russet potatoes
- 1/2 cup unsalted butter, melted
- 1/2 cup milk, warm
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Trim any large pieces of excess fat from the pork shoulder. Pat the pork dry with paper towels.
⏱️ 10 min
- 2
Generously apply the BBQ rub to all sides of the trimmed pork shoulder, ensuring it's evenly coated.
⏱️ 5 min
- 3
Preheat your smoker to 225°F. Add the soaked wood chips to the smoker. Place the seasoned pork shoulder in the smoker and smoke until it reaches an internal temperature of 200-205°F and is fork-tender. This will take approximately 6-8 hours, depending on the size of the pork and smoker efficiency.
⏱️ 360 min•🌡️ 225
- 4
Once the pork is fork-tender, remove it from the smoker and let it rest for 15-20 minutes. Then, using two forks, shred the pork into bite-sized pieces.
⏱️ 25 min
- 5
While the pork is resting, peel and cut the potatoes into 1-inch chunks. Place the potato chunks in a large pot and cover with cold water by about 1 inch. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes.
⏱️ 25 min
- 6
Drain the tender potatoes thoroughly. Return them to the hot pot. Add the melted butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 10 min
- 7
In a large cast iron pan (or an oven-safe baking dish), spread the shredded smoked pork evenly across the bottom.
⏱️ 2 min
- 8
Add the diced carrots, frozen peas, and frozen corn over the shredded pork.
⏱️ 3 min
- 9
Pour the beef gravy over the meat and vegetables. Mix everything well to combine, ensuring the vegetables and pork are coated in gravy.
⏱️ 3 min
- 10
Carefully spread the mashed potatoes evenly over the meat and vegetable mixture, creating a smooth top layer.
⏱️ 5 min
- 11
Use the tines of a fork to create decorative ridges on the surface of the mashed potatoes. This will help them brown nicely.
⏱️ 2 min
- 12
Preheat your smoker to 350°F. Place the assembled shepherd's pie into the preheated smoker and smoke for 1 1/2 hours, or until the mashed potato topping is golden brown and the filling is bubbling.
⏱️ 90 min•🌡️ 350
- 13
Carefully remove the Smoked Shepherd's Pie from the smoker. Let it rest for 10-15 minutes before serving to allow the filling to set.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Shepherd's Pie
For the Smoked Pork
- 3 pounds pork shoulder, bone-in or boneless
- 1/4 cup BBQ rub, your favorite, or a savory blend of salt, pepper, garlic powder, and paprika
- 2 cups wood chips, apple, cherry, or pecan, soaked in water for 30 minutes
For the Filling
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup frozen corn
- 1 1/2 cups beef gravy, store-bought or homemade
For the Mashed Potato Topping
- 2 pounds Russet potatoes
- 1/2 cup unsalted butter, melted
- 1/2 cup milk, warm
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Trim any large pieces of excess fat from the pork shoulder. Pat the pork dry with paper towels.
⏱️ 10 min - 2
Generously apply the BBQ rub to all sides of the trimmed pork shoulder, ensuring it's evenly coated.
⏱️ 5 min - 3
Preheat your smoker to 225°F. Add the soaked wood chips to the smoker. Place the seasoned pork shoulder in the smoker and smoke until it reaches an internal temperature of 200-205°F and is fork-tender. This will take approximately 6-8 hours, depending on the size of the pork and smoker efficiency.
⏱️ 360 min•🌡️ 225 - 4
Once the pork is fork-tender, remove it from the smoker and let it rest for 15-20 minutes. Then, using two forks, shred the pork into bite-sized pieces.
⏱️ 25 min - 5
While the pork is resting, peel and cut the potatoes into 1-inch chunks. Place the potato chunks in a large pot and cover with cold water by about 1 inch. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender, about 15-20 minutes.
⏱️ 25 min - 6
Drain the tender potatoes thoroughly. Return them to the hot pot. Add the melted butter, warm milk, salt, and black pepper. Mash until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 10 min - 7
In a large cast iron pan (or an oven-safe baking dish), spread the shredded smoked pork evenly across the bottom.
⏱️ 2 min - 8
Add the diced carrots, frozen peas, and frozen corn over the shredded pork.
⏱️ 3 min - 9
Pour the beef gravy over the meat and vegetables. Mix everything well to combine, ensuring the vegetables and pork are coated in gravy.
⏱️ 3 min - 10
Carefully spread the mashed potatoes evenly over the meat and vegetable mixture, creating a smooth top layer.
⏱️ 5 min - 11
Use the tines of a fork to create decorative ridges on the surface of the mashed potatoes. This will help them brown nicely.
⏱️ 2 min - 12
Preheat your smoker to 350°F. Place the assembled shepherd's pie into the preheated smoker and smoke for 1 1/2 hours, or until the mashed potato topping is golden brown and the filling is bubbling.
⏱️ 90 min•🌡️ 350 - 13
Carefully remove the Smoked Shepherd's Pie from the smoker. Let it rest for 10-15 minutes before serving to allow the filling to set.
⏱️ 15 min