Pork Shepherd'S Pie

13 ingredients
7 steps

Ingredients

  • 2 lbs potatoes, peeled and cubed
  • 1/3 cup heavy whipping cream
  • 4 tablespoons butter, divided
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 (14 1/2 ounce) can beef broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 4 tablespoons minced fresh parsley, divided
  • 2 1/2 cups cubed cooked pork

Directions

  1. 1
    Place potatoes in a large saucepan and cover with water; bring to a boil.
  2. 2
    Cover and cook for 20-25 minutes or until very tender. Drain well.
  3. 3
    Mash potatoes with the cream, 2 tablespoons butter, salt, and pepper. Spread 1 1/2 cups of the mashed potatoes into a greased shallow 1-1/2 quart baking dish.
  4. 4
    In a large skillet, saute onion and garlic in remaining butter until tender.
  5. 5
    Stir in flour until blended. Gradually stir in broth, mustard, thyme, and 2 tablespoons parsley.
  6. 6
    Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust.
  7. 7
    Pipe or spoon remaining potatoes over top. Bake, uncovered, at 375 for 35-40 minutes or until browned. Sprinkle with remaining parsley.

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