Ingredients
2 pounds potatoes, peeled and cubed1/3 cup heavy whipping cream4 tablespoons butter, divided3/4 teaspoon salt1/8 teaspoon pepper1 medium onion, chopped1 garlic clove, minced1/4 cup all-purpose flour1 can (14-1/2 ounces) beef broth1 tablespoon Dijon mustard1 teaspoon dried thyme3 tablespoons minced fresh parsley, divided2-1/2 cups cubed cooked pork
Preparation
Place potatoes in a large saucepan and cover with water; bring to a boil. Cover and cook for 15-20 minutes or until tender. Drain well. Mash potatoes with the cream, 2 tablespoons butter, salt and pepper. Spread 1-1/2 cups of mashed potatoes into a greased shallow 1-1/2-qt. baking dish.
In a large skillet, saute onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in broth, mustard, thyme and 2 tablespoons parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust.
Pipe or spoon remaining mashed potatoes over top. Bake, uncovered, at 375° for 35-40 minutes or until the potatoes are lightly browned. Sprinkle with remaining parsley.
