2 pounds potatoes, peeled and cubed
1/3 cup whipping cream
4 tablespoons butter, divided
3/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
1/4 cup flour
14 ounces beef broth
1 tablespoon Dijon mustard
1 teaspoon dried thyme
4 tablespoons fresh parsley, minced and divided
2 1/2 cups cooked pork, cubed
Place potatoes in a 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 cream, 2 tablespoons butter, salt and pepper. Spread 1 1/2 cups of mashed potatoes into a greased shallow 1 1/2 quart baking dish. In a 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 mashed potatoes over top. Bake, uncovered, at 375ºF for 35-40 minutes or until the potatoes are lightly browned. Sprinkle with remaining parsley.