Pork and Hash Brown Shepherd's Pie

Vary this vibrant and veggie-packed recipe by changing the type of mixed vegetables you use—carrots, peas and green beans, for example, or mixed bell peppers. You can also vary the herbs—try rosemary, thyme, oregano, and marjoram.

Prep: 20 min | Bake: 60 min | Yield: 6 to 8 servings

Ingredients

• 1 (2 pound) boneless pork sirloin roast, or pork sirloin chops, cut into 1/2-inch dice
• 2 tablespoons olive oil
• 2/3 cup all-purpose flour
• 2 cups chicken broth
• 4 cups baby spinach
• 4 cups mixed frozen vegetables, thawed
• 4 teaspoons Italian seasoning
• Salt and pepper
• 5 cups shredded frozen hashbrown potatoes

Instructions

1. Heat oven to 375 degrees F. Position oven rack about 8 inches from the broiler.
2. In a small stockpot or Dutch oven over medium-high heat, warm oil. Add pork and cook, stirring occasionally, until browned on all sides.
3. Sprinkle in flour and cook, stirring, for 1 minute.
4. Add chicken broth, stirring until smooth, and bring to a boil.
5. Remove from heat and stir in spinach, mixed vegetables, Italian seasoning, and salt and pepper to taste.
6. 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.
7. Turn on the broiler and continue to cook until the potatoes are browned, about 5 minutes.

Nutrition information: Calories: 370 calories Protein: 33 grams Fat: 8 grams Sodium: 340 milligrams Cholesterol: 70 milligrams Saturated Fat: 2 grams Carbohydrates: 42 grams Fiber: 4 grams

Recipe and photo used with permission from: National Pork Board