Shepherd's Pie with Pork

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

 Ingredients:

• 1 - 2 cups leftover pork
• 1 medium onion
• 2 cloves garlic
• 2oz (60gr) mushrooms
• 1 rib celery
• 2 medium carrots
• sauce,  leftover plus enough beef stock to make 1 1/4 cup
• 1 tbs olive oil
• 2 tsp Dijon-style mustard
• 1/2 tsp dried thyme
• 1 - 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water
• 1 - 2 cups mashed potatoes  (2 medium potatoes, cooked and mashed)
• 1 - 3 tsp milk

 Instructions:

• 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.
• Spoon the pork mixture into a baking dish just large enough to hold it, plus the potatoes.
• In medium bowl lightly mash the potatoes, adding a bit of milk if needed to soften.
• Spoon potatoes over meat - covering as best you can.
• Bake at 400F (200C) until heated through - about 15 minutes.  Serve.