Barbecue Pork Shepherd's Pie

Name: Barbecue Pork Shepherd's Pie
Yield: null servings of 6
Ingredients: 2 large russet potatoes (about 1 lb), peeled and cut into 1/2-in. pieces; 4 garlic cloves, peeled, divided; 1 cup (4 oz) shredded cheddar cheese, divided; 2 tbsp milk; 2 tbsp butter; 1 tsp salt, divided; 1 can (14.5 ounces) petite diced tomatoes, undrained; 3/4 cup ketchup; 3 tbsp Smoky Barbecue Rub, divided; 1 1/4 lbs pork tenderloin; 1/2 tsp coarsely ground black pepper; 1 tbsp vegetable oil; 1 medium onion, finely chopped; 2 medium carrots, peeled and finely diced; 1 1/2 cups frozen peas, thawed

Ingredients

2 large russet potatoes (about 1 lb), peeled and cut into 1/2-in. pieces
4 garlic cloves, peeled, divided
1 cup (4 oz) shredded cheddar cheese, divided
2 tbsp milk
2 tbsp butter
1 tsp salt, divided
1 can (14.5 ounces) petite diced tomatoes, undrained
3/4 cup ketchup
3 tbsp Smoky Barbecue Rub, divided
1 1/4 lbs pork tenderloin
1/2 tsp coarsely ground black pepper
1 tbsp vegetable oil
1 medium onion, finely chopped
2 medium carrots, peeled and finely diced
1 1/2 cups frozen peas, thawed

Directions

Preheat oven to 400°F. Combine potatoes, two of the garlic cloves and enough water to cover in Large Micro-Cooker®. Microwave, covered, on HIGH 13-15 minutes or until potatoes are tender. Drain. Add 1/2 cup of the cheese, milk, butter and 1/2 tsp salt. Mash until smooth. Set aside.
Meanwhile, combine tomatoes, ketchup, 2 tbsp of the rub and remaining garlic pressed with Garlic Press in Small Batter Bowl; stir. Trim fat and silver skin from pork. Slice pork in half lengthwise; thinly slice crosswise. Combine pork, remaining salt, remaining rub and black pepper in Classic Batter Bowl; mix well.
Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add pork. Cook without stirring 3-5 minutes or until browned on one side. Add onion and carrots; cook and stir 2-3 minutes or until carrots begin to soften. Stir in tomato mixture; bring to a simmer. Remove Skillet from heat; sprinkle with peas. Scoop potatoes evenly over peas using Medium Scoop; flatten slightly. Place Skillet in oven; bake, uncovered, 10-12 minutes or until sauce is bubbly. Carefully remove from oven using Oven Mitts. Sprinkle with remaining cheese; cover and let stand 5 minutes or until cheese is melted.