Sheppard's Pie

This recipe is by Rachael Ray w/ modification by Stacy. Original recipe is available here.
The recipe below is for an 8x8in casserole dish and serves 4.
For a 9x13in (3 quart) dish double the recipe and it will serve 8.

Ingredients

• 2 pounds of potatoes (such as russet) peeled and cubed
• 2 Tbsp sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup chicken broth
• Salt and freshly ground black pepper
• 1 Tbsp extra-virgin olive oil to coat pan
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire
• 1/2 cup frozen peas
• 1 teaspoon sweet paprika
• 2 Tbsp chopped fresh parsley leaves (optional)

Steps

(1) Boil potatoes in salted water until tender, about 12 mins.

(2) While boiling potatoes:

• Cook meat and vegetables
• Preheat large skillet over med high heat. Add oil to hot pan with meat.
• Season meat with salt and pepper.
• Brown and crumble meat for 3 or 4 mins (if meat is fatty, spoon away some of the drippings).
• Add chopped carrot and onion to the meat. Cook veggies with meat 5 mins, stirring frequently.
• Cook gravy
• In a second small skillet over med heat cook butter w/ flour 2 mins.
• Whisk in broth and Worcestershire sauce.
• Thicken gravy 1 min.
• Add gravy to meat and veggies
• Stir in peas

(3) Drain potatoes and pour them into a bowl.

(4) In a separate bowl, combine sour cream, egg yolk and cream.

(5) Add cream mixture to potatoes and mash until potatoes are almost smooth.

(6) Put it in the oven

• Preheat broiler to high.
• Fill a small rectangular casserole with meat and veggie mix.
• Spoon potatoes over meat evenly.
• Top potatoes with paprika and broil 6 to 8 inches from heat until potatoes are evenly browned.

(7) Top casserole dish with chopped parsley if desired and serve.