Recipe by MarlaM
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.
Top Review by CraftScout
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.
- 2 lbs potatoes, peeled & cubed
- 1⁄3 cup whipping cream
- 4 tablespoons butter
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 medium onion
- 1 garlic clove
- 1⁄4 cup flour
- 1 (14 1/2 ounce) can beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 4 tablespoons fresh parsley, minced, divided
- 2 1⁄2 cups cooked pork, cubed
Directions See How It's Made
- Preheat oven to 375.
- Cook potatoes until tender, drain well and mash with cream, 2 tbsp butter, salt and pepper.
- Spread 1 1/2 cups mashed potatoes into greased, shallow 1 1/2 quart baking dish.
- In a skillet, saute onion and garlic in remaining butter until tender.
- Stir in flour until blended.
- Gradually stir in broth, mustard, thyme and 2 tbsp parsley.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in pork; heat through.
- Pour over potato crust.
- Pipe or spoon remaining potatoes over top.
- Bake, uncovered, for 35-40 minutes or until potatoes are lightly browned.
- Sprinkle with remaining parsley.