Shepherds 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 handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted 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 potatoes 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 you are using lamb and the
pan is fatty, spoon away some of the drippings. Add chopped carrot and
onion to the meat. Cook veggies with meat 5 minutes, stirring
frequently. In a second small skillet over medium heat cook butter and
flour together 2 minutes. Whisk in broth and Worcestershire sauce.
Thicken gravy 1 minute. Add gravy 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 potatoes
with paprika and broil 6 to 8 inches from the heat until potatoes are
evenly browned. Top casserole dish with chopped parsley and serve.