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" In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender. Meanwhile, in 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add carrots; cook 5 minutes. Add onion and red pepper and cook until vegetables are golden, about 15 minutes longer. Remove vegetables to medium bowl. When potatoes are done, drain. With potato masher, mash potatoes in saucepan with margarine or butter and 1/2 teaspoon salt. Gradually add milk; mash until mixture is smooth. Stir in chives; set aside. In same skillet, in remaining 1 tablespoon vegetable oil, cook mushrooms until well browned and liquid evaporates, 5 to 10 minutes; remove to bowl with vegetables. In 2-cup glass measuring cup, mix chicken broth and flour until blended; set aside. Preheat oven to 400 degrees F. In same skillet, over high heat, cook ground chicken, pepper, thyme, and 1/2 teaspoon salt until chicken is lightly browned and any liquid evaporates, 7 to 10 minutes. Stir in catsup, Worcestershire, cooked vegetables, and chicken-broth mixture. Cook, stirring, until liquid thickens, 3 to 5 minutes. Spoon chicken mixture into shallow 2-quart ceramic or glass casserole; top with mashed potatoes. Place sheet of foil underneath casserole; crimp edges to catch any drips during baking. Bake 20 to 25 minutes until mashed-potato topping is lightly browned."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a25514/shepherds-pie-2482/?src=shelter_footer>