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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
  • Total Time
    Prep: 50 min. Bake: 35 min.
  • Makes
    6 servings

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
  • 3 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 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.
Nutrition Facts
1 cup: 391 calories, 19g fat (10g saturated fat), 91mg cholesterol, 736mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 22g protein.

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Reviews

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Average Rating:
  • Sandra
    Oct 25, 2018

    No comment left

  • smclarty
    Jul 28, 2017

    Pretty bland as made per recipe. Next time I would add more salt and more herbs.

  • sgronholz
    Apr 10, 2016

    My husband and I thought this recipe was outstanding...I can see why it's a contest winner! I prepared the recipe as printed and wouldn't change a thing!

  • krysfielder
    Oct 2, 2015

    My husband and I really like this but thought it was a little too thymy.

  • 1275
    Dec 22, 2011

    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!

  • snowbob
    Dec 8, 2011

    No comment left

  • ezondii
    Jun 21, 2010

    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.

  • millie a
    Jul 11, 2006

    No comment left