Lazy Shepherd's Pie

It's not the shepherd who's lazy - it's the smart cook who puts this comforting dish together fast.

4 large potatoes (unpeeled), cubed (2 lb / 1 kb)

1/4 cup milk or buttermilk

1 green onion, sliced

1 lb lean ground beef

1 Tbsp vegetable oil

2 1/2 cups small mushrooms

1 onion, diced

1 tsp dried thyme

1/4 tsp salt

1/4 tsp pepper

1 1/2 cups beef stock

1 Tbsp cornstarch

1 Tbsp Dijon mustard

1 cup frozen peas

In large saucepan of boiling, salted water, cover and cook potatoes until tender, about 12 minutes. Drain and return to pan; shaking pan, dry over low heat, about 1 minute. Mash coarsely; stir in milk and green onion.

Meanwhile, heat skillet over medium-high heat; saute beef, breaking up with fork, until no longer pink, about 5 minutes. Transfer to plate. Drain fat from skillet.

In same skillet, heat oil over medium heat; fry mushrooms, onion, thyme, salt and pepper, stirring occasionally, until mushrooms are golden, about 8 minutes.

Whisk together stock, cornstarch and mustard; stir into skillet. Add beef and peas; bring to boil. Reduce heat and simmer until thickened and heated through, 5 minutes. Serve over potatoes.

Makes 4 servings.

Canadian Living's "Make it Tonight", page 33