Pork Shepherd'S Pie

Name: Pork Shepherd'S Pie
Ingredients: 2 cups well packed cooked lean roast pork; 1 1/2 lbs baking potatoes, peeled, quartered; 4 tablespoons butter; 1/2 cup whipping cream; salt, to taste; black pepper, to taste; 1 medium onion, finely chopped; 1 garlic clove, minced; 3 tablespoons flour (if needed); 1 1/2 cups roast pork drippings; 1 teaspoon mustard, dijon; 3/4 teaspoon dried thyme leaves; 1/4 cup finely chopped parsley

13 ingredients

7 steps

Ingredients

2 cups well packed cooked lean roast pork
1 1/2 lbs baking potatoes, peeled, quartered
4 tablespoons butter
1/2 cup whipping cream
salt, to taste
black pepper, to taste
1 medium onion, finely chopped
1 garlic clove, minced
3 tablespoons flour (if needed)
1 1/2 cups roast pork drippings
1 teaspoon mustard, dijon
3/4 teaspoon dried thyme leaves
1/4 cup finely chopped parsley

Directions

1

Remove fat and gristle from meat: chop, measure, set aside.
2

Cook and mash potatoes,. Whip with electric beater, adding half the butter and enough cream to make a smooth mixture. Add salt and pepper to taste.
3

While potatoes, cook, melt second half of butter in frying pan: add onion and garlic; saute 8 minute or until onions are golden.
4

Add flour (if not using gravy), stir until blended. Add drippings, broth or gravy. Stir until smooth and thickened. Add mustard, thyme and chopped meat; heat through. Add half the parsley.
5

Spread 1 cup of potatoes in bottom of buttered 1 1/2 -2 quart baking dish. Pour meat mixture over top. Pipe or spoon mashed potatoes around edge.
6

Bake in center of oven at 400°F for 20 minutes or until lightly browned.
7

Garnish with remaining parsley.