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Potato Pork Pie

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

6 ServingsPrep: 55 min. Bake: 35 min.

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

2 of 2

Potato Pork Pie (continued)

Directions (continued)

375° for 35-40 minutes or until the potatoes are lightly
browned. Sprinkle with remaining parsley. Yield: 6 servings.

Nutrition 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.