Tuesday, September 2, 2014

Shepherd's Pie

Shepherd's Pie

2 1/2 lb. shredded pork
1 12-oz bottle of beer
few splashes of barbecue sauce
handful of brown sugar

4 or 5 cloves garlic, minced
1 large onion, minced
vegetable oil
2 c. corn
2 c. peas
3 large potatoes
salt & pepper, to taste
grated cheddar cheese

Cook the pork or use leftover from a roast.  Cool, set aside and shred.

Boil potatoes; mash.
Saute onions and garlic; add peas and corn.

Place pork in a large greased pan.
Add veggies. Spread potatoes over top.  Sprinkle with cheese.

Bake at 350 for 30 to 40 minutes.

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