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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I finally made this tonight and it is a huge hit with my family. Really great flavor and super easy to throw together. Ingredients:
2 lbs potatoes, peeled & cubed |
1/3 cup whipping cream |
4 tablespoons butter |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 medium onion |
1 garlic clove |
1/4 cup flour |
1 (14 1/2 ounce) can beef broth |
1 tablespoon dijon mustard |
1 teaspoon dried thyme |
4 tablespoons fresh parsley, minced, divided |
2 1/2 cups cooked pork, cubed |
Directions:
1. Preheat oven to 375.
2. Cook potatoes until tender, drain well and mash with cream, 2 tbsp butter, salt and pepper.
3. Spread 1 1/2 cups mashed potatoes into greased, shallow 1 1/2 quart baking dish.
4. In a skillet, saute onion and garlic in remaining butter until tender.
5. Stir in flour until blended.
6. Gradually stir in broth, mustard, thyme and 2 tbsp parsley.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Stir in pork; heat through.
9. Pour over potato crust.
10. Pipe or spoon remaining potatoes over top.
11. Bake, uncovered, for 35-40 minutes or until potatoes are lightly browned.
12. Sprinkle with remaining parsley.
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