Prep 45 mins
Cook 40 mins
This recipe is a twist on a shepherd's pie. It is one to try when you have some leftover pork roast you don't know what to do with.
- 2 lbs potatoes, peeled and cubed
- 1⁄3 cup milk
- 4 tablespoons butter, divided
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1⁄4 cup all-purpose flour
- 1 (14 1/2 ounce) can beef broth
- 1 teaspoon dried thyme
- 1 (14 1/2 ounce) can corn, drained
- 2 1⁄2 cups cubed cooked pork
- Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook for 20-25 minutes or until fork tender. Drain well.
- Mash potatoes with milk, 2 tablespoons butter, salt and pepper.
- Spread 1-1/2 cups of mashed potatoes into a greased shallow 1-1/2 quart baking dish.
- In a medium skillet,saute onion and garlic in remaining butter until onion is translucent.
- Stir in the flour until blended.
- Gradually stir in broth and thyme. Bring to a boil, stir and cook for 2 minutes or until thickened. Stir in cubed pork and corn; heat through.
- Pour over potato.
- Spoon remaining mashed potatoes over top.
- Bake, uncovered at 375 degrees for 35-40 minutes or until the potatoes are lightly browned.
Thanks for the great recipe...this will definately go into my regular rotation of recipes as it was enjoyed by all. It was quick and easy, a good basic recipe that you can adapt with what you have on hand. I was out of onions and had no can corn so I swapped them for celery and diced carrots. Thanks again for a keeper recipe !!
This was a great recipe for the cooked pork I had in the freezer. I followed the recipe as posted except for halving it. Thanks for posting!
What a nice way to use up left-over pork roast! It does remind me of a shepards pie. We loved the from-scratch gravy in this....yum! I added some salt and pepper to the pork/gravy/corn mixture. Other than that, I followed the recipe exactly and it came out very nice indeed. I'll store this is my uses for left-over pork recipe file. Thanks!