Preparation Steps
- Boil potatoes in salted water until tender, about 12 minutes.
Drain potatoes and pour them into a bowl.
- Combine cream cheese (or sour cream), egg yolk and milk (or heavy cream).
Add the cream mixture into potatoes and mash until potatoes are almost smooth.
- While potatoes boil, preheat a large skillet over medium high heat.
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.
- 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.
- Add the thyme.
- OPTIONAL 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.
Whisk in broth and Worcestershire sauce.
Thicken gravy 1 minute.
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.