<http://schema.org/recipeInstructions>
" In 3-quart saucepan over high heat, heat potatoes and enough water to cover to  boiling. Reduce heat to low; cover and simmer 25 to 30 minutes until potatoes are fork-tender; drain. Meanwhile, cut each mushroom into quarters. Cut carrots into 1/2-inch chunks.  Finely chop celery and onion. In nonstick 12-inch skillet over high heat, cook ground beef, celery, onion, and thyme until all juices evaporate and meat is browned, stirring frequently. Remove meat mixture to plate. In same skillet over medium-high heat, in hot salad oil, cook carrots and mushrooms until golden brown and carrots are tender. In 1 cup measuring cup, mix flour and 1 cup water until blended. Return meat mixture to skillet; stir in Worcestershire, 1 teaspoon salt, and flour mixture. Over high heat, heat to boiling;  boil 1 minute. Preheat oven to 425 degrees F. Peel potatoes; return to saucepan. With potato masher, mash potatoes with milk, butter-flavor granules, pepper, and 1/2 teaspoon salt until smooth. Spoon meat mixture into shallow 2 1/2-quart casserole. Spoon mashed-potato mixture into decorating bag with large writing tube (1/2 inch wide). Pipe mashed-potato mixture over meat mixture in lattice design and around edge of casserole. Bake 10 to 15 minutes until potatoes are golden brown."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5068/shepherds-pie-1584/?src=shelter_footer>