![Mex Pulled Pork Shepherd Pie 2](https://mapleleafhh.com/wp-content/uploads/Mex-Pulled-Pork-Shepherd-Pie-2-scaled-e1682302393827-1024x652.jpg)
Yield
25 Servigns
Portion Size
293 g/10.3 oz
Category
Pork
Featured Maple Leaf Product: Schneiders Fully Cooked Pulled Pork (#26980)
Ingredients
Metric | Imperial | |
---|---|---|
Pulled Pork, fully cooked, thawed, 1 bag=1.135 kg | 1.8 kg | 4 lbs |
Diced Tomatoes, canned | 775 ml | 3 cups + 2 Tbsp |
Kidney Beans, canned, rinsed and drained | 625 ml | 2 1/2 cups |
Black Beans, canned, rinsed and drained | 625 ml | 2 1/2 cups |
Frozen, Whole Kernel Corn, thawed | 800 ml | 3 1/4 cups |
Mild Salsa, RTS | 500 ml | 2 cups |
Garlic, minced | 25 ml | 1 Tbsp 2 tsp |
Mild Chili Powder | 60 ml | 1/4 cup |
Cilantro, fresh, chopped fine | 125 ml | 1/2 cup |
Water, tap | 2.3 L | 9 1/4 cups |
Potato Pearls, dry | 450 g | 1 lb |
Method
- The day before, thaw pulled pork under refrigeration at <40'F/4'C or lower.
- Preheat the convection oven to 325'F/165'C.
- Chop pulled pork into bite-size pieces. In a large mixing bowl, combine chopped pork, diced tomatoes, kidney beans, black beans, thawed corn, salsa, garlic, chili powder, and cilantro. Transfer mixture into a greased 2" deep insert pan(s) and pat down with a spatula to ensure an even surface. One full-size (12" x 18") pan yields 16 servings.
- Prepare mashed potatoes (25 servings of shepherd's pie requires 3.125 L/12 1/2 cups of prepared mashed potatoes). Prepare the potato pearls according to the recipe standard or alternatively prepare mashed potatoes from fresh potatoes. Pour hot water into a 6" deep steam table pan. Add dry potato pearls an stir for 15 seconds. Let stand for 5 minutes, stir, and hold until the next step.
- Top the meat mixture with prepared mashed potatoes and spread using a fork, creating a wave pattern. Alternatively, pipe whipped potatoes on top of the prepared meat mixture and pipe in a line.
- Place in preheated oven and bake for ~ 45-60 minutes until the potatoes are light brown and an internal temperature of 160'C/71'C held for at least 15 seconds is reached.
Suggested Accompaniments
Serve with sautéed medley or green/yellow/orange & red peppers and tossed garden salad.
Nutritional Info per 293 g/10.3 oz
Calories | 270 kcal |
Protein | 22 g |
Carbohydrates | 20 g |
Total Dietary Fibre | 4 g |
Total Sugars | 3 g |
Total Fat | 13 g |
Cholesterol | 55 mg |
Trans Fat | 0.07 g |
Saturated Fat | 5 g |
Calcium | 75 mg |
Iron | 2.5 mg |
Potassium | 300 mg |
Sodium | 590 mg |
Zinc | 0.51 mg |
Vitamin A | 48.84 RE |
Vitamin C | 5.61 mg |
Calories from Protein | 30 % |