Method

1. Boil potatoes in salted water until tender, about 12 minutes.
2. Drain potatoes and pour them into a bowl.
3. Combine cream cheese (or sour cream), egg yolk and milk (or heavy cream).
4. Add the cream mixture into potatoes and mash until potatoes are almost smooth.While potatoes boil, preheat a large skillet over medium high heat.
5. Add oil to hot pan with beef and/or lamb.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.
6. Add chopped carrot* and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.NOTE:*by finely chopping the carrots, they will cook a little faster.
7. Add the thyme.OPTIONAL
8. Add the tomato paste, which gives the meat filling a richer flavor.In a second small skillet over medium heat cook butter and flour together 2 minutes.
9. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.
10. 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

Recipe from foodista.com ↗