30 Minute Shepherd's Pie

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 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
1 3/4 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
1/2 cup frozen peas, a couple of handfulls (can use more)
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Boil potatoes in stalted water until tender, about 12 minutes. Drain potatoes and pour
them into a bowl.

Combine sour cream, egg yolk and cream. Add the cream mixture into the potaotes and
mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan
with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for
3 or 4 minutes. If using lamb and the pan is fatty, spoon away some of the drippings.

Add chopped carrots and onion to the meat. Cook veggies with meat 5 mintues,
stirring frequently. In a second small skillet over medium heat cook butter and flour
together 2 mintues. Whisk in broth and Worchestershire sauce. Thicken gravy 1 minute.
Add gravey to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture.
Spoon potatoes over meat evenly. Top caserole dish with chopped parsley and serve.

Recipe from Rachael Ray