Ingredients
- 2 pounds taters, peeled and cubed
- 1/3 cup heavy whipping cream
- 4 tablespoons butter, divided
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 medium onion, chopped
- 1 garlic clove clove, minced
- 1/4 cup all-purpose flour
- 1 can (14-1/2 ounces) beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 3 tablespoons minced fresh parsley, divided
- 2-1/2 cups cubed cooked pork
Directions
- Place taters inside a large saucepan and canopy with water provide a boil. Cover and prepare for 15-twenty minutes or until tender. Drain well. Mash taters using the cream, two tablespoons butter, pepper and salt. Spread 1-1/2 glasses of mashed taters right into a greased shallow 1-1/2-qt. baking dish.
- Inside a large skillet, saute onion in remaining butter until tender. Add garlic clove prepare one minute longer. Stir in flour until blended. Progressively stir in broth, mustard, thyme and a pair of tablespoons parsley. Provide a boil prepare and stir for just two minutes or until thickened. Stir in pork heat through. Pour within the potato crust.
- Pipe or spoon remaining mashed taters over top. Bake, uncovered, at 375 for 35-40 minutes or before the taters are gently browned. Sprinkle with remaining parsley. Yield: 6 servings.
Initially printed as Potato Pork Cake in Taste of Home June/This summer 2000, p27