Janel'S Shepherd'S Pie

• 4 large potatoes, cubed
• 1/4 cup milk or buttermilk (I prefer milk though)
• 1 green onion, sliced
• 1 cup carrots, sliced (I use the baby carrots)
• 1 lb lean ground beef
• 1 tbsp olive oil (you can use vegetable oil but I prefer olive oil)
• 1 onion, diced
• 1 tsp dried thyme
• 1/4 tsp each salt and pepper
• 1 1/2 cups beef stock (you can get the jellied beef base)
• 1 tbsp each cornstarch and Dijon Mustard
• Shredded Asiago Cheese (if you don't like Asiago, you can use White Cheddar)

1. Preheat oven to 400 degrees F.
2. Cook the potatoes in boiling salted water until tender, about 20 minutes or so
3. While the potatoes are cooking, heat 1 tbsp olive oil in a sauce pan and add onions. Saute for 5 minutes, add in the carrots and leave on heat another 5 minutes.
4. Remove onions and carrots from sauce pan and replace with ground beef. Cook until the beef is lightly browned and drain off all excess fat. Add the onions and carrots and cook until tender.
5. In a separate bowl, mix together beef stock, corn starch and Dijon mustard. (If you use the jellied beef base, add the recommended amount to warm water, it will boil in the sauce pan).
6. Once the above is mixed well, carefully pour into the sauce pan and bring to a boil, stirring constantly.
7. Once it boils, take it off the heat and pour into a casserole dish.
8. When the potatoes are done, drain the water but keep in the same pan. Pour in the milk and added the green onion as you mash. Potatoes don't need to be completely mashed.
9. Top the meat mixture with potatoes and sprinkle with cheese.
10. Bake at 400 degrees for 25-30 or until potatoes are light golden.

potatoes, ubc, green onion, carrots, lean ground beef, olive oil, onion, thyme, ubc, beef stock, cornstarch, asiago cheese

Taken from www.epicurious.com/recipes/member/views/janels-shepherds-pie-1259794 (may not work)