Pork Shepherd's Pie

Submitted by AustinsAm

"I got this recipe from a Taste of Home cookbook. It is a bit time consuming, but worth the effort! My husband suggested putting in some veggies, because what is Shepherd's pie without them? I used fresh carrots and corn, which I cooked beforehand. I also used regular mustard instead of Dijon, since that's what I had on hand. I used pork chops cooked in the crockpot with a little broth."

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Yields: 1 casserole
• Serves: 6

ingredients

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

directions

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

Reviews

[angpetersj]

This recipe was easy to make and very good. I used lactose free milk instead of heavy cream and arrowroot instead of flour(gluten free). It had a lot of flavor. My family liked it. Thank you.