Shepherd's Pie with Pork
My Great Recipes
Shepherd's Pie with Pork
My Great Recipes
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2 cups (well packed) cooked, lean roast pork 1 1/2 pounds (3 large) baking potatoes, peeled and quartered 4 tablespoons butter or margarine 1/2 cup whipping cream salt and pepper to taste 1 medium onion, finely chopped 1 clove garlic, minced or pressed 3 tablespoons flour (if needed) 1 1/2 cups roast pork drippings or beef broth, or leftover gravy 1 teaspoon mustard, Dijon or any favorite 3/4 teaspoon dried thyme leaves 1/4 cup finely chopped parsley Directions: Remove fat and gristle from meat; chop; measure; set aside. Cook and mash potatoes. Whip with electric beater, adding half the butter and enough cream to make a smooth mixture. Add salt and pepper to taste. While potatoes cook, melt second half of butter in frying pan; add onion and garlic; sauté 8 minutes, or until onions are golden. Add flour (if NOT using gravy), stir until blended. Add drippings, broth or gravy. Stir until smooth and thickened. Add mustard, thyme and chopped meat; heat through. Add half the parsley. Spread 1 cup of potatoes in bottom of buttered 1 1/2 to 2 quart baking dish. Pour meat mixture over top. Pipe or spoon the balance of the mashed potatoes around edge. Bake in center of oven at 400°F for 20 minutes, or until lightly browned. Garnish with remaining parsley. Serves 4.
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