Pork farmer's pie


Like an old fashion shepherd's pie, which is fundamentally filling, only this recipe uses leftover pork meat instead of lamb. Let us stop the waste.


1 c green beans (thawed but not drained, if frozen, or cooked)
1⁄2 c peas (shelled)
1⁄2 c onion (blanched)
1 carrot (peeled and thinly sliced)
1 1⁄3 c broth (chicken broth or stock)
1⁄4 t thyme (dried, crumbled)
1⁄4 t savory
2 T water (cold)
3 c pork (coarsely chopped leftover cooked pork)
4 c potato (creamy mashed potatoes, or any leftover potatoes, mashed)
1⁄4 t paprika
  seasoning (salt and pepper to taste)
6 spr parsley (garnish)


  1. Preheat your oven to 400°F. Mix together the beans, peas, onions, carrots, chicken stock, salt, thyme, and savory into a large skillet. Over a medium heat, bring to just a boil. Reduce the heat so that the mixture continues with a gently bubble, just not a boil. Cover and simmer for 7 minutes.
  2. blend the cornstarch and cold water together in a small bowl. Slowly add it to the hot mixture. Raise the heat back to a medium, stirring constantly, cook for about 3 minutes or until slightly thickened. Add in your pork.
  3. Pour into an ungreased pie ten (10-inches in diameter) Spread the mashed potatoes evenly over the top and sprinkle on the paprika.
  4. Place the pie pan onto a baking sheet, and bake uncovered for 15-20 minutes. Garnish and serve.


Substitute 1/2 cup peas and 1/2 cup pearl onions with 1 cup frozen peas and pearl onions mix, thawed.

4 servings
Preparation time
Cooking time
Total time
50 minutes

farmer´s pie