Pork Shepherd's Pie

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: 1 hr 30 mins
• Serves: 6
• Yields: 1 casserole

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 1/2ounce) 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.