I was digging through an old cookbook and came across this leftover pork recipe. It intrigued me because it reminded me of a shepherds pie type item.
Well the leftover pork recipe reminded me of a shepherds pie however it is very different. This recipe uses pork and the traditional shepherds pie uses beef, so that in itself changes things a bit. But having made this for my family whether it tasted like shepherds pie is irrelevant because this leftover pork recipe is completely enjoyable.
Pork Shepherds Pie
2 ½ c cooked pork, cubed
2 lbs potatoes, peeled and cubed
4 Tbsp butter, divided
1/3 c whipping cream
¾ tsp salt
¼ tsp pepper
1 garlic clove, chopped
1 medium onion, chopped
¼ c flour
1 14.5 oz can beef broth
1 tsp dried thyme
1 Tbsp Dijon mustard
4 Tbsp fresh parsley, minced
In a pot of boil water cook the potatoes just until fork tender, be careful not to overcook and let them go mushy. Once they are don drain them very well and add the 2 Tbsp butter, cream, salt and pepper and mash until smooth.
Grease a shallow 1½ qt baking dish and spread 1½ c mashed potato into the bottom.
In a medium skillet melt the remaining butter and saute the garlic and onion just until tender. Then add the flour until well blended.
Gradually add the broth, while stirring. Then add the mustard, thyme and 2 Tbsp parsley.
Bring this to a boil and cook until thickened, stirring frequently, usually about 2 minutes.
Add the pork and cook until fully heated. Then pour over the potato in the baking dish.
Place the remaining potatoes in a plastic bag and cut the corner. Then squeeze daps of potato over the top of the pork mix until the potatoes are used and the pork is fully covered.
If you don’t care about the looks you can just spoon the potatoes over the pork mix making sure it’s fairly even.
Bake at 375 for 35-40 minutes, the potatoes should be browning otherwise cook a little longer.
Sprinkle with remaining parsley for color.
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