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

salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

1¾ pounds ground beef

2 carrots, peeled and chopped

1 onion, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup beef stock or broth

1 tablespoon tomato paste

½ to ¾ cup ketchup

2 teaspoons worcestershire sauce

½ cup frozen peas

½ cup frozen corn

1 teaspoon sweet paprika

2 tablespoons chopped fresh parsley leaves

Directions:

1. 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.

2. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. 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, tomato paste, ketchup and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas and corn.

3. 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.

Bon Appetit!