Pork Shepherd’S Pie

• 1 pound ground pork
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup cooked rice
• 1/2 cup pork gravy or 1/4 cup chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1 medium carrot, diced
• 1 small onion, chopped
• 2 tablespoons butter or margarine
• 6 cups chopped cabbage
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups mashed potatoes
• 1/4 cup shredded cheddar cheese

1. In a skillet over medium heat, brown pork until no longer pink. Add onion and garlic. Cook until vegetables are tender; drain. Stir in rice, gravy, salt and thyme. Spoon into a greased 11x7-in. baking dish. In the same skillet, saute carrot and onion in butter over medium heat for 5 minutes. Stir in cabbage; cook for 1 minute. Add broth, salt and pepper; cover and cook for 10 minutes. Spoon over pork layer. Spoon or pipe mashed potatoes on top; sprinkle with cheese. Bake, uncovered, at 350u0b0 for 45 minutes or until browned.

ground pork, onion, garlic, rice, pork gravy, salt, thyme, carrot, onion, butter, cabbage, chicken broth, salt, pepper, potatoes, cheddar cheese

Taken from www.tasteofhome.com/recipes/pork-shepherd-s-pie/ (may not work)