Best 30 Minute Shepherd's Pie

From Rachael Ray. I love this recipe it's so easy and delicious.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  lbs potatoes, such as russet, peeled and cubed
• 2  tablespoons sour cream or 2  tablespoons  softened cream cheese
• 1  large  egg yolk
• 1⁄2 cup  cream (for a lighter version substitute vegetable or chicken broth)
• 1  tablespoon extra virgin olive oil, 1 turn of the pan
• 1 3⁄4 lbs ground beef or 1 3⁄4 lbs ground lamb
• 1  carrot, peeled and chopped
• 1  onion, chopped
• 2  tablespoons butter
• 2  tablespoons all-purpose flour
• 1  cup  beef stock or 1  cup broth
• 2  teaspoons Worcestershire sauce, eyeball it
• 1⁄2 cup  frozen peas, a couple of handfuls
• 1  teaspoon sweet paprika
• 2  tablespoons  chopped fresh parsley leaves

Directions

1. 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 into potatoes and mash until potatoes are almost smooth.
2. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef 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. 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.
3. 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.