Pork and Vegetable Pie; toast

Think of this as a Shepherd’s Pie made with pork.

A Shepherd’s Pie is made with lamb (shepherd – sheep).

I could call it a Swineherd’s Pie but that just doesn’t have the right appeal.

I made this with leftover pork roast. I’m not posting the recipe or any photos of the pork roast because it was a failure. Oh, it was perfectly edible…. quite good, actually, but I had to do a bit of adjusting midway through the cooking to get to that point. No need to go into details as I’m quite sure no one wants to replicate my failure.

I’ll try again and post if it’s a success.

This pie, however, was fantastic!

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Pork and Vegetable Pie

I used leftover pork from a pork roast but everything else was cooked for this dish. Extra potatoes and carrots could be cooked earlier with the roast.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: One Dish Dinners


  • 2 cups (10oz, 300gr) leftover pork, cut into bite-size pieces
  • 10oz (300gr) potatoes, cut into small chunks
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 rib celery, cut in half lengthwise, then sliced
  • 2 medium carrots, cut in half lengthwise, then sliced
  • 1/2 cup peas (2.5oz, 75gr)
  • 1 cup (8oz, 240ml) chicken broth
  • 1 tbs olive oil
  • 2 tbs Dijon-style mustard
  • 1/2 tsp dried thyme
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs water
  • 1 tbs milk


  • Cook potatoes in boiling, salted water until tender.
  • Drain well.
  • Heat oil in large nonstick skillet over medium heat.
  • Add onions, celery, carrots, and sauté 6 – 8 minutes, until they start to get tender.
  • Add garlic and sauté 2 minutes longer.
  • Add pork, peas, broth, mustard and thyme.
  • Mix well and bring to a simmer. Cover and simmer 10 minutes or until carrots are tender.
  • Dissolve cornstarch in water and stir into pan to thicken sauce.
  • Add milk to potatoes and mash with forks or potato masher.
  • Spoon pork mixture into a baking dish just large enough to hold it, plus the potatoes.
  • Spoon potatoes over pork / veggies covering as best you can.
  • Bake at 400F (200C) until heated through – about 15 minutes.


This is a ‘country’ dish – no need to peel the potatoes.


  • Serving Size: 1/2 recipe
  • Calories: 536
  • Sugar: 10.2 g
  • Sodium: 1093 mg
  • Fat: 15.4 g
  • Saturated Fat: 3.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 44.9 g
  • Fiber: 8.5 g
  • Protein: 50 g
  • Cholesterol: 121.6 mg

Keywords: pork, pork pie, pork vegetable pie

Pork Roast Pie

I was waiting for my toast to get done this morning when I remembered that I had dreamt about our friend from Spain. He’s been gone for 4 years now and I woke up thinking how nice it had been to have a chat with him again.

Yes it was a dream….

One thought led to another and I remembered we always disagreed on toast.

He, being British, would make his morning toast and then let it sit around until it was thoroughly cold.

We Americans would wonder why he was letting perfectly good toast go to waste.

He, on the other hand, would watch us grab our toast the minute it was done and slather it with butter, so that it melted into all the nooks and crannies.

He would be appalled at us ruining perfectly good toast with all that melted butter, making it soggy and greasy.

We agreed to disagree, neither of us being able to see anything good about the other’s preference.

The French take the British love of cold toast one step further: They buy it already toasted. In the supermarkets there is a large section of boxes of pain grillée – pre-toasted toast.

No, I have not tried it and, if given the choice, never will.

My favorite breakfast toast has peanut butter slathered on top of the melted butter on still hot toast so that the peanut butter melts a bit too.

How do you like your toast?

6 thoughts on “Pork and Vegetable Pie; toast”

  1. I rather stupidly thought German would come up with a better word for swineherd, but it turned out to be a transliteration (or the English is transliterated from German). It’s just as bad.

    But speaking of Germans, even they have special wire thingys atop their toasters to place Brötchen for heating in the morning.

  2. Toast must be hot so whatever your choice of slather will melt into every spot there is. I prefer mine with some chive cream cheese or else lots of creamy butter.

    I make my shepherd pie with pork as well because, as I’ve mentioned before, hubs doesn’t like lamb. And I do it almost the same way though I use a bag of frozen mixed veggies. And I use the juices from the pork roast for the base gravy. We like it.

    A friend at hubs’ work gave him a bag of roasted wild boar from a hunt he went on down south last week. We’d never had wild boar before. It tasted like badly roasted butt roast. I imagine it would have been very good had this friend known how to slow roast pork so that it stays juicy and was much more tender. Yes, I know boar is much less fat than pork bought at the grocery, but the fat ring hadn’t even quite finished rendering. I didn’t feel I could save it so we didn’t. :/

    • Hot toast – absolutely.
      Our friend in Spain regularly got boar from the local hunters and made fantastic boor stew. I don’t think I would ever roast it. Stew, braise, slow cooker yes, but not roast. He used to make boar stock to use in the stews. I still remember a guy walking into the kitchen with a fresh, still bleeding haunch thrown over his shoulder….

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