Pork Shepherd'S Pie - cooking recipe

Ingredients

2 lbs potatoes, 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, minced
1/4 cup all-purpose flour
1 (14 1/2 ounce) can beef broth
1 tablespoon Dijon mustard
1 teaspoon dried thyme
4 tablespoons minced fresh parsley, divided
2 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 20-25 minutes or until very tender. Drain well.
Mash potatoes with the cream, 2 tablespoons butter, salt, and pepper. Spread 1 1/2 cups of the mashed potatoes into a greased shallow 1-1/2 quart baking dish.
In a large skillet, saute onion and garlic in remaining butter until tender.
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 potatoes over top. Bake, uncovered, at 375 for 35-40 minutes or until browned. Sprinkle with remaining parsley.