Eileen wrote in asking for the My Great Recipes card 4 in section 10 – one pot meals. This is Shepherd’s Pie with Pork.
Though Shepherd’s Pie may be too heavy for hot summer temperatures, tuck the recipe away for when the leaves turn and the snow flies.
Shepherd’s Pie With Pork
- 2 cups roast pork cooked and chopped
- 1 1/2 pound potatoes peeled and quartered
- 4 tablespoons butter
- 1/2 cup whipping cream
- 1 medium onion finely chopped
- 1 clove garlic minced
- 3 tablespoons flour optional
- 1 1/2 cups roast pork drippings
- 1 teaspoon mustard
- 3/4 teaspoon dried thyme leaves
- 1/4 cup parsley finely chopped
Cook and mash potatoes. whip with electric beater, adding half the butter and enough cream to make the mixture smooth. Add salt and pepper to taste.
While potatoes cook, melt second half of butter in frying pan. Add onion and garlic. Saute 8 minutes or until onions are golden.
Add flour (if not using gravy) and stir until blended.
Add drippings, broth, or gravy, and 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 1 1/2 to 2-quart buttered baking dish. Pour meat mixture over top. Pipe or spoon mashed potatoes around edge.
Bake in center of oven for 20 minutes or until lightly browned. Garnish with remaining parsley.