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.
Provided by AustinsAm
Categories One Dish Meal
Time 1h30m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water; bring to a boil.
- Cover and cook for 20-25 minutes or until very tender. Drain well.
- 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.
- In a large skillet, sauté onion and garlic in remaining butter until tender.
- Stir in flour until blended. Gradually stir in broth, mustard, thyme, and 2 tablespoons parsley.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust.
- Pipe or spoon remaining potatoes over top. Bake, uncovered, at 375 for 35-40 minutes or until browned. Sprinkle with remaining parsley.
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