Pork Belly Shepherd's Pie

Name: Pork Belly Shepherd's Pie
Ingredients: 2 kg pork belly (Lean, no skin) Chopped into small cubes; 3 large potatoes; 4 tablespoons Signature Lane’s Rub; 1/2 bottle of Pow Pow Lanes; 1 cup water; 1 bunch spring onions chopped; 1 red capsicum chopped; 3 cloves garlic minced; 4 tablespoons butter; 1/2 cup milk; 2 hand fulls chredded mozarella; 2 handfuls parmesan cheese

Jan 19, 2023

By Lane's Australia

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A hearty and satisfying twist on a classic: pork belly Shepherd's Pie

Pork Belly Shepherd's Pie

Ingredients

2 kg pork belly (Lean, no skin) Chopped into small cubes
3 large potatoes
4 tablespoons Signature Lane’s Rub
1/2 bottle of Pow Pow Lanes
1 cup water
1 bunch spring onions chopped
1 red capsicum chopped
3 cloves garlic minced
4 tablespoons butter
1/2 cup milk
2 hand fulls chredded mozarella
2 handfuls parmesan cheese

Directions

Cut the potatoes in half add Signature rub olive oil and cover in aluminium foil and in they go into the fire for around 1 hr.
Preheat your dutch oven add the pork belly followed by a good amount of Signature Rub, we will wait around 5 minutes until some fat has rendered and then we add all the veggies and 1/2 bottle of Pow Pow from Lanes and cover. We will drop the temperature to low and cook for around 5 hrs, checking the pork belly every 30 mins and adding water if it's getting too dry.
Remove the foiled potatoes from the fire and add them to a bowl skin on (this is a rustic pie) Then add butter milk cheese and mix well.
Top the pork belly with your mash potato add one more handful of mozzarella and parmesan cheese.
Now we need to cook high heat focusing the heat source on the lid of the dutch oven.
After 15-20 minutes our pie is ready to be devoured.