30-minute Shepherd's Pie

Description
Contributed by Delma at World Recipes Y-Group

Ingredients

 * 2 pounds potatoes, such as russet, peeled and cubed
 * 2 tablespoons sour cream or softened cream cheese
 * 1 large egg yolk
 * ½ cup cream, for a lighter version substitute vegetable or chicken broth
 * salt and freshly ground black pepper
 * 1 tablespoon extra-virgin olive oil, 1 turn of the pan
 * 1¾ pounds ground beef or ground lamb
 * 1 carrot, peeled and chopped
 * 1 onion, chopped
 * 2 tablespoons butter
 * 2 tablespoons all-purpose flour
 * 1 cup beef stock or broth
 * 2 teaspoons Worcestershire, eyeball it
 * ½ cup frozen peas, a couple of handfuls
 * 1 teaspoon sweet paprika
 * 2 tablespoons chopped fresh parsley leaves

directions

 * 1) Boil potatoes in salted water until tender, about 12 minutes.
 * 2) Drain potatoes and pour them into a bowl.
 * 3) Combine sour cream, egg yolk and cream.
 * 4) Add the cream mixture into potatoes and mash until potatoes are almost smooth.
 * 5) While potatoes boil, preheat a large skillet over medium high heat.
 * 6) Add oil to hot pan with beef or lamb.
 * 7) Season meat with salt and pepper.
 * 8) Brown and crumble meat for 3 or 4 minutes.
 * 9) If you are using lamb and the pan is fatty, spoon away some of the drippings.
 * 10) Add chopped carrot and onion to the meat.
 * 11) Cook veggies with meat 5 minutes, stirring frequently.
 * 12) In a second small skillet over medium heat cook butter and flour together 2 minutes.
 * 13) Whisk in broth and Worcestershire sauce.
 * 14) Thicken gravy 1 minute.
 * 15) Add gravy to meat and vegetables.
 * 16) Stir in peas.
 * 17) Preheat broiler to high.
 * 18) Fill a small rectangular casserole with meat and vegetable mixture.
 * 19) Spoon potatoes over meat evenly.
 * 20) Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
 * 21) Top casserole dish with chopped parsley and serve.