Potato Pie Filledwith Pulled Pork
- 1 h 0 min
- 4 people
Ingredients
- 12 oz Tulip Pulled Pork
- 3 cups potatoes
- 4 carrots, slices
- 2 red peppers, chopped
- 1 onion, chopped
- Oil
- 0.5 cup chicken broth
- 0.5 cup sour cream
- 2 cloves garlic, finely minced
- Salt
- Pepper
Instructions
Peel the potatoes. Cut them into very small pieces and boil in water until tender (approximately 15 minutes).
In a pot, fry the carrots, red peppers and onion in oil for 3–4 minutes.
Tear the meat into very small pieces and put it in the pot with the vegetables. Add the chicken broth to the meat and vegetable mixture, cover and simmer for 10 minutes.
Drain the potatoes and purée them with a mixer. Add the sour cream, garlic, salt and pepper.
Place the Pulled Pork mixture in a large baking dish or four ramekins and cover with the puréed potatoes.
Bake for 20 minutes in a preheated oven at 392 °F / 200 °C.
Serve with bread and butter.
