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
- 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
- 3 tablespoons minced fresh parsley, divided
- 2-1/2 cups cubed cooked pork
- Place potatoes in a large saucepan and cover with water; bring to a boil. Cover and cook for 15-20 minutes or until 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.
Originally published as Potato Pork Pie in Taste of Home June/July 2000, p27
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