Shepherd's Pie

2  lb.		Russet potatoes, peeled and cubed
2  tablespoons		sour cream
1		large egg yolk
1-1/2  cups		chicken broth
1  dash		Salt
1  pinch		pepper
1  tablespoon		extra virgin olive oil (EVOO)
1-1/2  lb.		lean ground beef
1/2  cup		carrot, peeled and chopped
1/2  cup		small onion, chopped
2  tablespoons		butter
2  tablespoons		all-purpose flour
2  teaspoons		Worcestershire sauce
1/2  cup		frozen peas
1  teaspoon		sweet paprika
2  tablespoons		fresh parsley leaves, chopped

Tip: For nutritional information on all the ingredients in Shepherd's Pie just click on each ingredient name. Then adjust the serving size for any Shepherd's Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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 to potatoes and mash until potatoes are almost smooth.
While potatoes boil, pre-heat a large skillet over medium-high heat. Add EVOO to hot pan, about one turn of the pan, with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3-4 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 for five minutes, stirring frequently.
In a second small skillet over medium heat cook butter and flour together for two minutes. Whisk in broth and Worcestershire sauce. Thicken gravy, about one minute. Add gravy to meat and vegetables. Stir in peas.
Pre-heat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6-8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.