Mexican Pulled Pork Shepard's Pie

Mexican Pulled Pork Shepard's Pie

Ingredients:

2 Tbsp olive oil (I used a chili oil for a little extra heat)
1 onion, roughly diced
2 cloves of garlic, thinly sliced
2 Tbsp Spicecraft's Maize'in' Mexican Rub
2 tins chopped tomatoes
1 tin black beans
1 red capsicum, roughly diced
1/2 cup frozen corn kennels
500gm pre cooked pulled pork
Spicecraft's Smokey Garlic Salt to taste

Mashed Potatoes:
5-6 large potatoes, peeled & cut in half
40gm butter, diced
1/4 cup milk
Spicecraft's Pimped Pepper

1 cup grated tasty cheese

Method:

Preheat the oven to 180 degrees Celsius

Place the potatoes in a large pot & cover with water, bring to the boil and cook until potatoes are cooked through & are ready to be mashed. Once cooked drain, and start mashing, adding the butter & milk, then the Pimped Pepper, taste, add more butter/milk and or Pimped Pepper to taste. Set aside.

In a large pot heat on a low-medium heat, add the oil, then the onion, cook for about 5 minutes until onion is soft and translucent. Add the garlic and cook for a further minute. Now add the Maize'in' Mexican Rub and stir to coat.

Add the tins of chopped tomatoes and black beans, stir and cook until starting to bubble. Now add the diced capsicum and the frozen corn kennels, stir again and bring to the boil, once boiling, stir in the pre cooked pulled pork, add a good shake of Smokey Garlic Salt, combine everything, taste, add more Smokey Garlic if needed. Let everything heat through before transferring to an oven proof dish.

Scoop the mashed potato on top, then the grated cheese. Place in the oven for 20-30 minutes or until the cheese is melted & golden.

Eat.