Pork Shepherd'S Pie

• 2 cups well packed cooked lean roast pork
• 1 1/2 lbs baking potatoes, peeled, quartered
• 4 tablespoons butter
• 1/2 cup whipping cream
• salt, to taste
• black pepper, to taste
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 3 tablespoons flour (if needed)
• 1 1/2 cups roast pork drippings
• 1 teaspoon mustard, dijon
• 3/4 teaspoon dried thyme leaves
• 1/4 cup finely chopped parsley

1. Remove fat and gristle from meat: chop, measure, set aside.
2. Cook and mash potatoes,. Whip with electric beater, adding half the butter and enough cream to make a smooth mixture. Add salt and pepper to taste.
3. While potatoes, cook, melt second half of butter in frying pan: add onion and garlic; saute 8 minute or until onions are golden.
4. Add flour (if not using gravy), stir until blended. Add drippings, broth or gravy. Stir until smooth and thickened. Add mustard, thyme and chopped meat; heat through. Add half the parsley.
5. Spread 1 cup of potatoes in bottom of buttered 1 1/2 -2 quart baking dish. Pour meat mixture over top. Pipe or spoon mashed potatoes around edge.
6. Bake in center of oven at 400u0b0F for 20 minutes or until lightly browned.
7. Garnish with remaining parsley.

lean roast pork, baking potatoes, butter, whipping cream, salt, black pepper, onion, garlic, flour, pork drippings, mustard, thyme, parsley

Taken from www.food.com/recipe/pork-shepherds-pie-363250 (may not work)