Shepherd's Pie

Yield: 4 servings

      1      TB   Extra Virgin Olive Oil
      1      lb   Lean Ground eef
      1      Md   Onion, chopped
      2      lg   Carrots, matchstick slices (shoestring 
cut)
      1/2    ts   Dried Thyme
      1/2    C    Baby Peas, canned or frozen
      3      C    Mashed Potatoes
      1      TB   Unsalted Butter or Oil
     
      Preheat the oven to 350 F. In an all-iron skillet, 
heat
      the olive oil and saute the beef, onion, carrots, 
and
      thyme together. Drain off excess fat. Add peas 
to mixture
      and stir. Spread the potatoes on top.
     
      Dot with butter or brush with oil. Bake until 
the crests
      of the potatoes are lightly browned, about 20 
- 30
      minutes.
        
      NOTE: The skillet should have an iron handle so 
it can go
      right into the oven. If not, transfer meat mixture 
to
      baking dish before adding potato layer.