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Pork and Hash Brown Shepherd’s Pie


Pork and Hash Brown Shepherd’s Pie

Use frozen vegetables and hash browns to round out this easy one-pot pork dinner. Recipe courtesy of the National Pork Board.


  • 2 Tablespoons olive oil
  • 2 Pounds boneless pork sirloin roast, or pork sirloin chops, cut into 1/2-inch dice
  • 2/3 Cups flour
  • 2 Cups chicken broth
  • 4 Cups baby spinach
  • 4 Cups mixed frozen vegetables, thawed
  • 4 Teaspoons Italian seasoning
  • Salt and pepper
  • 5 Cups shredded frozen hash brown potatoes


Preheat the oven to 375 degrees F. Position an oven rack about 8 inches from the broiler.

In a small stockpot or Dutch oven over medium-high heat, warm the oil. Add the pork and cook, stirring occasionally, until browned on all sides. Sprinkle in the flour and cook, stirring, for 1 minute. Add the chicken broth, stirring until smooth, and bring to a boil. Remove from heat and stir in the spinach, mixed vegetables, Italian seasoning, and some salt and pepper.

Transfer the pork mixture to a 2½-quart casserole dish, spreading it out evenly. Arrange potatoes on top and bake until heated through, about 40 minutes. Turn on the broiler and continue to cook until the potatoes are browned, about 5 minutes.