Mushrooms add a depth of flavour to this dish. If your children are squeamish about mushrooms, you can finely chop the mushrooms and they'll never know they're there. You can sneak in some carrots, too, if you finely grate them first. You can make this casserole up to a day ahead, storing, covered, in the refrigerator (baking for 40 minutes from the refrigerator).

1. Cook beef in large nonstick skillet over medium-high heat, breaking up with wooden spoon, for 5 minutes or until browned. Drain, if necessary. Add mushrooms, onion, garlic, thyme and marjoram; cook over medium heat, stirring often, for 5 minutes or until softened. Sprinkle with flour; stir in stock, tomato paste and Worcestershire sauce. Bring to boil; reduce heat and simmer, covered, for 8 minutes. Season with salt and pepper to taste. Stir in corn.
2. Reduce Spread meat mixture into shallow 12 x 8-inch (2.5 L) baking dish. Top with small spoonfuls of Potato Topping and spread evenly.
3. Bake in 375°F (190°C) oven for 25 to 30 minutes or until filling bubbles.

Potato Topping: Peel and quarter 2 lb (1 kg) potatoes (about 6). Simmer in large saucepan covered with 1 inch (2.5 cm) boiling salted water for 15 to 20 minutes or until tender. Drain. Return potatoes to stove and heat in pan just until excess water evaporates. Stir in ½ to ¾ cup (125 to 175 mL) milk and 2 tbsp (30 mL) EACH butter and mayonnaise; bring to simmer. Remove from heat and mash. Season with salt and pepper to taste.

Cook's Notes: To make ahead and freeze individual pies, divide cooked meat mixture among four 8-ounce (250 g) ramekins. Top each with Potato Topping and cool in refrigerator before covering with plastic wrap and freezing for up to three months. Reheat frozen pies in 350°F (180°C) oven for about 1 hour.

Adapted from: 300 Best Comfort Food Recipes by Johanna Burkhard (2002)