Shepherd’s Pie

 

2 pounds russet potatoes

2 tablespoons sour cream or softened cream cheese

1 large egg yolk

1/2 cup cream

Kosher salt and fresh-ground pepper, to taste

1 tablespoon extra-virgin olive oil

1 3/4 pounds ground beef or ground lamb

8 ounces sliced mushrooms

1 carrot, peeled and chopped

1 yellow onion, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef stock or broth

2 teaspoons Worcestershire

1/2 cup frozen peas

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, spoon away some of the fat. Add chopped carrot, mushrooms and onion to the meat. Cook veggies with meat for about 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes to make a roux. 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.