Thyme for                         Cooking

    There is a difference between Shepherd's Pie (made with lamb) and Cottage Pie (made with beef).  If it's made with fish it's a Fisherman's Pie.  There is no name when made with pork that I could find.  I suppose it could be Swineherd's Pie, but that doesn't sound very tasty, does it?

Shepherd's Pie                                                               Time: 35 minutes
    Made with leftover pork instead of the traditional ground lamb, it's still an easy, delicious, warm and comforting winter meal.

1 - 2 cups leftover pork
1 medium onion
2 cloves garlic
2 oz mushrooms
1 stalk (rib) celery
2 medium carrots
sauce leftover from Saturday plus enough chicken stock to make 1 1/4 cup
1 tbs olive oil
2 tsp Dijon mustard
1/2 tsp dried thyme
1 - 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
1 egg
1 - 2 cups mashed potatoes  (2 medium potatoes, cooked and mashed)

Chop onion, garlic, celery and carrots.  Clean and slice mushrooms.  Cut pork into bite-size pieces.  Heat oil in large nonstick skillet over medium heat.  Add vegetables and sauté 6 - 8 minutes, until they start to get tender.  Add pork, sauce, chicken stock, mustard and thyme.  Mix well and bring to a simmer. Cover and simmer 10 minutes.  Dissolve cornstarch in water and stir into pan to thicken sauce. Pour pork mixture into a baking dish.  I use a 9 inch (22.5cm) square.  You want it to be just big enough to hold the meat plus the potato topping.  In medium bowl lightly beat the egg.  Add the potatoes and stir thoroughly to combine.  Spoon potato topping over meat - covering as best you can.  Bake at 400F (200C) until heated through - about 15 minutes.  Serve.
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