Shepherd's Pie

2 quarts water1 Tbs salt
3 large potatoes, quartered
2 Tbs butter
½ tsp salt
¼ tsp pepper
¼ to 1/3 cup milk
1 Tbs olive oil
1 large onion, chopped
1 pound lean ground beef or turkey
1 large carrot, grated or chopped
1 Tbs chopped fresh parsley
½ clove garlic, finely chopped
½ tsp dried thyme
1 Tbs soy sauce

In a large saucepan, bring water to a boil; stir in salt. Add potatoes and boil gently for about 15 to 20 minutes or until they are soft. Drain off water and add butter and salt and pepper. Mash the potatoes, adding enough milk to make a smooth mixture. Set aside.

Preheat oven the 375 degrees. In a large skillet, heat the oil over medium-high heat for 1 minute. Add the onion and stir-fry until tender. Stir in ground beef; then add carrot, parsley, garlic, and thyme. Cook until beef is thoroughly browned, stirring frequently. Drain off any excess oil. Add soy sauce and stir well. Taste, and add more salt and pepper if desired. Spread the meat mixture evenly in the bottom of a deep pie dish. Top with mashed potatoes. Bake in preheated oven for 30 minutes or until top is lightly browned.

Serves 4
"Lion House International"