Passion for Pork

Pork & Sausage Shepherd's Pie

Pork & Sausage Shepherd's Pie


  • 1 Tbsp (15 mL) canola oil
  • 1 lb (454 g) ground pork
  • 2 Italian sausages, casing removed
  • ½ cup (125 mL) white wine
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 leeks, trimmed, halved and thinly sliced
  • 2 large carrots, peeled and diced
  • 1 small zucchini, diced
  • 1½ Tbsp (22 mL) butter
  • 2 tsp (10 mL) liquid honey
  • ½ tsp (2 mL) ground cloves
  • ½ tsp (2 mL) ground cinnamon
  • 2½ cups (625 mL) chicken stock
  • 1 Tbsp (15 mL) cornstarch
  • 1 Tbsp (15 mL) water
  • Salt and pepper, to taste
Potato topping
  • 3 russet potatoes, peeled and cut into ½″ cubes
  • 1 Tbsp (15 mL) butter
  • ¼ cup (60 mL) heavy cream
  • Salt and pepper, to taste



In a large pot, heat canola oil on medium-high heat. Add the ground pork and sausage and cook until well-browned. Remove from pot, straining any excess liquid, and let cool on paper towel to absorb any grease.

Return pot to the stove and add wine to deglaze pot, scraping any bits on the bottom of the pot with a spoon. Add the onion, garlic and leeks to the pot and cook for 10 minutes, stirring regularly.

Add in carrots, zucchini, spices and butter and continue to cook for another 10 minutes, stirring regularly.

Reduce to medium heat and pour in the chicken stock and return pork and sausage to the pot. Let mixture simmer until liquid reduces by ?, approximately 18-20 minutes.

In a small bowl, whisk together cornstarch and water and add to the pot. Mixture should thicken noticeably. If not, add a little more cornstarch and water.

Season to taste with salt and pepper, transfer to a large baking dish and set aside.

Potato topping

Fill a large pot with water and salt well. Add potatoes, bring to a boil and let cook until fork-tender, about 8 minutes.

Strain and place in a large mixing bowl along with butter and heavy cream and mash until smooth. Season to taste with salt and pepper.

Evenly spread potatoes on top of filling in the baking dish and bake in a 400°F oven until the ‘pie’ is warm and bubbly and the topping begins to brown, about 12-15 minutes.

Yield: 6
Total cook time: 1 hour 10 minutes

Total Time: 70 Minutes

Approximately 6 Servings

Tags: English | ground pork | potato | sausage | shepherds pie |