Pork Shepherd'S Pie

• 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

1. Place potatoes in a large saucepan and cover with water; bring to a boil.
2. Cover and cook for 20-25 minutes or until very tender. Drain well.
3. 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.
4. In a large skillet, saute onion and garlic in remaining butter until tender.
5. Stir in flour until blended. Gradually stir in broth, mustard, thyme, and 2 tablespoons parsley.
6. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust.
7. Pipe or spoon remaining potatoes over top. Bake, uncovered, at 375 for 35-40 minutes or until browned. Sprinkle with remaining parsley.

potatoes, heavy whipping cream, butter, salt, pepper, onion, garlic, flour, beef broth, mustard, thyme, fresh parsley, pork

Taken from www.food.com/recipe/pork-shepherds-pie-512985 (may not work)