One-Pot Pork & Sweet Potato Shepherd’s Pie Content

Traditionally, Shepherd’s Pie is made with lamb. Its lesser-known cousin, Cottage Pie, is made with beef. This recipe features neither and subs in pork instead—though if you want to stick to tradition, beef or lamb would also work well here. The ultra savory flavors are powered by our Sweet & Savory Korean BBQ Sauce—it eliminates the need to add a lot of extra ingredients. If you’re rushed on time, or prefer to work on the stovetop, you could cut your sweet potatoes into pieces and boil them for about 10 minutes instead of roasting. Serves 6. 

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Heat oven to 400°F. Prick potatoes all over with a fork and roast for about an hour, until they are fully baked and soft when prodded with a fork. Remove from the oven. 

Slice the potatoes in half, then scoop out the inside. (If you have a potato ricer, pass through the ricer.) Add butter, gruyere cheese, and Kosher salt and mix until creamy. Set aside for later. 

In a large skillet or braiser, heat 2 tablespoons of olive oil over medium heat, then add ground pork. Cook until pork is browned, about 10 minutes. Drain off as much of the pork fat as you can, leaving about 1 tablespoon behind. Add onions, season with Kosher salt, and cook for another 10 minutes, until the onion is softened and any liquid that has collected has evaporated. Stir in grated garlic and cook for 1 minute. Stir flour into the chicken broth, then add with the Sweet & Savory Korean BBQ Sauce to the pot. Bring to a boil and cook for 3 minutes over medium until slightly thickened. Remove from heat. Taste and adjust seasoning with more Kosher salt, as needed. 

Carefully spread potatoes across the top of the pork. Drizzle with olive oil, then bake for 25–30 minutes until the pot is bubbling and the potatoes are browning on top. 

Remove from the oven and let cool slightly. Top with sliced scallions or chives and serve.