Potato and Pork Pie

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.

• Ready In: 1 hr 25 mins
• Serves: 6
• Yields: 1 casseroles

Ingredients

• 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 1/2ounce) can beef broth
• 1  teaspoon dried thyme
• 1 (14 1/2ounce) can corn, drained
• 2 1⁄2 cups  cubed cooked pork

Directions

1. 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.
2. Mash potatoes with milk, 2 tablespoons butter, salt and pepper.
3. Spread 1-1/2 cups of mashed potatoes into a greased shallow 1-1/2 quart baking dish.
4. In a medium skillet,saute onion and garlic in remaining butter until onion is translucent.
5. Stir in the flour until blended.
6. 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.
7. Pour over potato.
8. Spoon remaining mashed potatoes over top.
9. Bake, uncovered at 375 degrees for 35-40 minutes or until the potatoes are lightly browned.