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Potato Pork Pie Recipe

Potato Pork Pie Recipe photo by Taste of Home

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A true comfort food that's impossible to resist, this main dish is hearty and saucy with flavors that blend so nicely together. Many shepherd's pie recipes call for beef, so this pork version is a tasty change of pace. -Michelle Ross, Stanwood, Washington

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Potato Pork Pie Recipe

Prep: 55 min. Bake: 35 min.

Yield: 6 Servings

55 35 90

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 in remaining butter until tender. Add garlic; cook 1 minute longer. 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.

Nutritional Facts 1 serving (1 cup) equals 391 calories, 19 g fat (10 g saturated fat), 91 mg cholesterol, 736 mg sodium, 35 g carbohydrate, 3 g fiber, 22 g protein.

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

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Reviewed on Dec. 22, 2011 by 1275

Finally I found the perfect recipe for hamburger gravy! Instead of whipping cream in the mashed potatoes I used about 1/3 cup sour cream and about 3 tablespoons of butter and about 2 tablespoons milk. I used 2 cups of beef broth instead of canned (I don't know if that is the equivalent to 2 14 1/2 oz. cans though.) Instead of pork, I used ground beef. I personally didn't really like the mustard in this recipe, I will probably omit it next time. To make it simpler, I just layered all the mashed potatoes on the bottom and topped it with the beef gravy. It was delicious and just as good left over!

Reviewed on Jun. 21, 2010 by ezondii

A little bit of work, what with the homemade mashed potatoes, but OH SO GOOD! It might lose something in the translation to use instant mashed, but my family loved this recipe. I added a little garlic powder to the mashed potatoes.