Shepherd’s Pie

4 large potatoes, peeled and cubed
2 tablespoons sour cream
1 egg yolk
1/2 cup heavy cream
2 pounds ground beef or lamb
1 medium carrot, peeled and sliced
1 small onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock
2 teaspoons Worcestershire sauce
1/2 cup frozen peas
1/2 teaspoon paprika
salt and pepper

1. Boil potatoes in salted water until tender.
2. Drain the potatoes and mash them with the sour cream, egg yolk and cream.
3. Meanwhile, cook ground meat over medium high heat in a large skillet, draining fat if it begins to pool.
4. When the meat is fully cooked, reduce the heat to low and add the carrot and onion. Season with salt and pepper.
5. While the vegetables are cooking, melt butter and flour together in a small sauce pan over medium heat.
6. Whisk the broth and Worcestershire sauce into the butter and flour.
7. Allow the gravy to thicken and then add it to the meat, along with the peas.
8. Preheat the broiler to high while preparing shepherd's pie. Fill a large ramekin with the meat and vegetable mixture, then spread the whipped potatoes evenly overtop of that.
9. Sprinkle paprika on top of the potatoes, then put the ramekin in the oven to broil until the potatoes are evenly browned.

Makes 6 servings