Total Time
2hrs
Prep 1 hr
Cook 1 hr

I posted this recipe before I tried it, because it looked so good. I finally made this tonight and it is a huge hit with my family. Really great flavor and super easy to throw together. From 2001 Taste of Home Annual Cookbook.

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Cook potatoes until tender, drain well and mash with cream, 2 tbsp butter, salt and pepper.
  3. Spread 1 1/2 cups mashed potatoes into greased, shallow 1 1/2 quart baking dish.
  4. In a skillet, saute onion and garlic in remaining butter until tender.
  5. Stir in flour until blended.
  6. Gradually stir in broth, mustard, thyme and 2 tbsp parsley.
  7. Bring to a boil; cook and stir for 2 minutes or until thickened.
  8. Stir in pork; heat through.
  9. Pour over potato crust.
  10. Pipe or spoon remaining potatoes over top.
  11. Bake, uncovered, for 35-40 minutes or until potatoes are lightly browned.
  12. Sprinkle with remaining parsley.
Most Helpful

This was a great way to use up some leftover pork roast and some leftover mashed potatoes. Since the roast already had a nice amount of thyme flavor, this recipe worked perfectly for it! Thank you for posting.

CraftScout December 23, 2009

I made this with some ham that I needed to use up. I used chicken stock with no salt instead of the canned broth, to make up for the saltiness of the ham. I also used milk instead of cream. I would cut down on the thyme next time for sure. My husband has asked me to make it again!

mayness October 22, 2009

This was a great recipe to use up some of the leftover Xmas pork! I made individual pies in small dishes and it was a big hit.

Jez80 December 29, 2008