Pork and Potato Casserole

I had some leftover pork roast, and I found this recipe hunting for something to do with it. I started by dicing the pork and found that I had 4 1/2 cups, so I decided to triple the recipe. This may not have been the best idea, because the consistency never turned out the way I'm imagining it should have. Or, possibly, I added the flour too quickly. The prep time really was fairly long -- I had to make mashed potatoes -- and my family was complaining about being hungry while I was still doing the initial steps. Other than the quantities, I didn't change the recipe much. I couldn't find condensed broth, so just used regular broth. I used a combination of American and Gouda cheese (just to use up the American). When I took it out of the oven, it was like a large tray of stew. The mashed potatoes dissolved into the rest of it; it didn't hold a shape at all. Nonetheless, everyone loved it! My husband actually ate too much of it -- very rare for him. And my two seven-year-olds said it was the best thing I'd ever made. Everyone agreed that it was like a cross between the inside of a pot pie and a shepherd's pie. Since there was so much leftover, I'm going to make it into a pot pie tomorrow (there's actually enough for two!). We will call it ""porkupie."" It certainly did dirty a lot of dishes but otherwise wasn't difficult. If I'd had the mashed potatoes already, the prep time would have been pretty short. I'll make it again if I have leftover pork!

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