Potato Pork Pie Recipe

Ingredients

• 2 pounds 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 can (14-1/2 ounces) beef broth
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 4 tablespoons minced fresh parsley, divided
• 2-1/2 cups cubed cooked pork

Directions

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

Potato Pork Pie published in Taste of Home June/July 2000, p27