STREAMING NOW: The Delicious Miss Dahl

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I got this recipe from a Taste of Home cookbook. It is a bit time consuming, but worth the effort! My husband suggested putting in some veggies, because what is Shepherd's pie without them? I used fresh carrots and corn, which I cooked beforehand. I also used regular mustard instead of Dijon, since that's what I had on hand. I used pork chops cooked in the crockpot with a little broth.”
1hr 30mins
1 casserole

Ingredients Nutrition


  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, sauté 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a