<http://schema.org/recipeInstructions>
" In a large skillet over medium heat, heat 1 tablespoon oil. Add lamb and cook until browned, about 8 minutes. Transfer lamb to a bowl and set aside. In same skillet, add remaining oil, carrots, and leeks and cook until softened, about 5 minutes. Stir in Swiss chard and cook for 2 minutes. Stir in peas, gravy, and reserved lamb. Season with salt and pepper. Reduce heat to medium-low and cook until heated through, about 10 minutes. Remove from heat and cover. Preheat oven to 350 degrees F. In a large pot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Add 3 tablespoons butter and mash potatoes. Stir in milk and season with salt. If potatoes are too stiff, add up to 2 tablespoons more milk. Stir in horseradish. Transfer lamb mixture to eight 4-inch ramekins or an 11-inch deep-dish pie plate. Spread mashed potatoes over lamb mixture. In a food processor, pulse bread to crumbs. Sprinkle crumbs and Parmesan on potatoes. Dot with remaining butter. Bake until tops are lightly browned, about 45 minutes."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a4072/shedperds-pies-lamb-recipe-clx0312/>