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The Hood Magazine

Pork and Hash Brown Shepherd’s Pie

09/27/2015 12:56PM ● By Hood Magazine


  • 2 lbs boneless pork sirloin roast, or pork sirloin chops, cut into 1/2-inch 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 hash brown potatoes


Preheat oven to 375 degrees. Position oven rack about 8 inches from the broiler. 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.

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.