BBQ Pulled Pork Shepards Pie

February 1, 2017


Craving comfort food? Enjoy a pie that features mashed sweet potatoes, veggies and tender pork. Curly’s West Coast Style offers trending pulled pork flavor with delicious non-alcoholic BBQ sauce that is fitting for all ages.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 5 Servings


1 package Curly’s West Coast Style

1 Pie crust

1 extra large Sweet potato

1 clove of Garlic, minced

1/2 cup Milk

1 tbsp Butter

1 tsp Cinnamon

1 tsp Chili powder

1 tbsp Olive oil

1 ear of fresh Corn (or 1/2 cup frozen)

1/2 cup fresh or frozen Peas

4 oz. of frozen pearl Onions or a whole caramelized onion Salt and Pepper to taste


1Preheat oven to 375˚.

2Par-bake your crust. Place a piece of parchment paper over your piecrust and pour in some pie weights or dried beans. Bake about 10 minutes. Remove from the oven and take out the pie weights.

3While the crust is par-baking, cube and boil your sweet potatoes until fork tender. Mash them with 1 clove of minced garlic, milk, butter, cinnamon and chili powder.

4In a large skillet over medium heat, use the olive oil and combine your corn, peas and onions until warmed through. Add Curly’s West Coast Style and mix together.

5Pour BBQ mixture into piecrust and top with mashed sweet potatoes.

6Bake for 20 minutes and enjoy!