(not quite) shepherd’s pie (low carb)
Pies
When potatoes were being introduced as an affordable food for the poor (cottage dwellers) in the late 1700s, “cottage pie” was a way to get mileage out of leftover roasted meat, as a baked dish of the leftover meat topped with vegetables and mashed potato. Shepherd’s pie has become the generic term for this sort of dish, although originally it was the term used when mutton was the meat. I have been curious about the look of this dish for a while, and had a bunch of leftover roasted (pulled) pork, wrapped in the freezer, that I made when some 10-pound Boston Butt roasts were 99 cents a pound. So I thawed out 3 pounds of it and thought about how I wanted to construct this. <br /> <br />I use my Simply Ming copper-lined wok pan, and this was a one-pan prep (plus the food processor and the baking dish - haha). I made about three times more of the meat and vegetable filling than I needed, so that I could have it for other types of meals. If you only want to make the pie, cut everything here by about a third! <br />
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