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Shepherd's Pie
by Michelle Gallite
serves: 4
  Rachael Ray's 30 Minute Shepherd's Pie
Ingredients:
  2 lbs.   russet potatoes, peeled and cubed
  2 tbls.   sour cream or softened cream cheese
  1   egg yolk
  1/2 cup   cream or chicken broth
  1 tbls.   extra-vigin olive oil
  1 3/4 lbs.   ground beef or ground lamb
  1   carrot, peeled and chopped
  2 tbls.   butter
  2 tbls.   flour
  1 cup   beef stock or broth
  2 tsp.   Worcestershire
  1/2 cup   frozen peas
  1 tsp.   sweet paprika
  2 tbls.   fresh chopped parsley
    salt and pepper
Directions:
  Boil potatoes in salted water until tender about 12 minutes and drain. Combine sour cream, egg yolk, and cream. Add to potatoes and mash until smooth.

While potatoes are boiling, preheat skillet over medium high heat. Add oil to pan with beef. Season meat with salt and pepper. Brown and crumble for 3-4 minutes. Add chopped carrot to meat and cook 5 minutes. In second small skillet, cook butter and flour over medium heat for 2 minutes. Whisk in broth and Worcestershire. Thicken gravy 1 minute. Add gravy to meat and carrots. Stir in peas.

Preheat broiler to high. Fill small rectangular casserole with meat and veggie mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6-8 inches from heat until evenly browned. Top casserole with chopped parsley and serve.