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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 4 |
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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. 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 1/2 ounce) can beef broth |
1 teaspoon dried thyme |
1 (14 1/2 ounce) 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.
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