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“Chef Buckley's take on a pulled pork "shepherd's pie" with horseradish mashed potatoes. This is a hearty meal that is great for using up leftover pulled pork and won't break the bank in the process. This recipe also freezes well.”

Ingredients Nutrition


  1. Get your potatoes boiling on the stove, add a pinch of salt, and reduce them to low heat until you can easily pierce them with a fork (about 20 mins.).
  2. While you've got those babies going, get out a large skillet and heat over medium heat. Throw in the tbsp of olive oil (or whatever cooking oil you have handy) and coat the bottom of the skillet.
  3. Add in your garlic and onions and sauté until the onions are translucent.
  4. Then add in your peas, carrots, and celery. Sauté about 6 minutes.
  5. Add in your cooked pork, tomato paste, beer or broth, worcestershire sauce and season with salt and pepper until it tastes just right. Let that go for a couple of minutes to get the liquids to reduce down.
  6. Next, pour the veggie/pork mixture into a square baking dish. That can just chill out on the counter for the moment while you make the horseradish mashed potatoes to go on top.
  7. Drain your potatoes and add in butter, cream, horseradish, salt and pepper.
  8. Now mash away. Any way you want to mash. Or rice. Or food process.
  9. While the potatoes are still hot, spread over the veggie/pork mixture.
  10. Sprinkle with cheddar cheese.
  11. At this point you can either:
  12. Broil immediately in the oven for a couple of minutes until the cheese browns.
  13. Cover and freeze or refridgerate until later, bring to room temp and bake at 375, covered in foil about 30 minutes. Then take off the foil and broil until cheese browns.
  14. Chow down!

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