Culinary Creations Edition 2

26 Culinary Creations PULLED PORK SHEPHERD’S PIE From The Taylor Family INGREDIENTS • Schneiders Slow Roasted Pulled Pork • Tangy barbeque sauce to desired coverage • ¾ cup chopped onions • 2 cups o f mixed vegetables (corn, carrots and peas) • 1 can of creamed corn • 8 cups yellow potatoes, peeled and chopped • Salted water for boiling • ¼ cup butter or margarine • ¼ cup cream cheese • ¼ cup milk DIRECTIONS 1. Preheat oven to 350F. 2. Boil potatoes until fork soft - about 20 minutes. Mash with butter, cream cheese and milk. Add salt and pepper to taste. 3. Combine pulled pork and barbeque sauce in the bottom of a 9 x 11 ovenproof dish. 4. Distribute mixed vegetables evenly over pork. Top evenly with creamed corn. 5. Spread (or pipe) mashed potatoes all over top of the pie. 6. Bake uncovered for about 35 minutes or until meat mixture is bubbling. PULLED PORK AND APPLE PIE From The Taylor Family INGREDIENTS • ML Pulled Pork • Sweet maple or honey flavoured barbecue sauce to cover pork well • ½ cup chopped onions • 1 apple chopped and peeled • Pie crust for a double crust pie DIRECTIONS 1. Preheat oven to 350F. 2. Roll out one pie crust and place in bottom of pie dish. 3. Combine pork, sauce, onion and apple. 4. Place f illing in bottom of pie shell. 5. Cover with remaining pie crust, moistening the rim to attach crusts. 6. Bake for 40 minutes or until top crust reaches desired browning.