Pork and Hash Brown Shepard's Pie
Courtesy of National Pork Board 8 Servings • 20 Min. Prep Time • 60 Min. Cook Time| Ingredients |
|---|
| 2 lb. boneless pork sirloin roast, or pork sirloin chops, cut into 1/2-in. dice |
| 2 Tbsp. olive oil |
| 2/3 c. flour |
| 2 c. chicken broth |
| 4 c. baby spinach |
| 4 c. mixed frozen vegetables, thawed |
| 4 tsp. Italian seasoning |
| salt and pepper |
| 5 c. shredded frozen hashbrown potatoes |
Directions:
1. Preheat oven to 375°F. Position oven rack about 8 inches from the broiler.
2. In a small stockpot or Dutch oven over medium-high heat, warm oil. Add pork and cook, stirring occasionally, until browned on all sides. Sprinkle in flour and cook, stirring, for 1 minute. Add chicken broth, stirring until smooth, and bring to a boil. Remove from heat and stir in spinach, mixed vegetables, Italian seasoning, and salt and pepper to taste.
3. Transfer pork mixture to a 2 1/2-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.
* Vary this vibrant and veggie-packed recipe by changing the type of mixed vegetables you use--carrots, peas and green beans, for example, or mixed bell peppers. You can also vary the herbs--try rosemary, thyme, oregano, and marjoram.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 370; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 70mg; Total Carbs: 42g; Fiber: 4g; Protein: 33g; Sodium: 340mg;