Shepherd's Pie in 30 Minutes

Ingredients:

• 900 g peeled and diced potatoes
• 2 tbsp sour cream or soft cottage cheese
• 1 egg yolk
• 1/2 cup cream, for a lighter version you can substitute with vegetable or chicken broth
• Salt and freshly ground black pepper
• 1 tbsp extra virgin olive oil, plus extra for frying
• 800 g of ground beef or lamb
• 1 peeled and finely chopped carrot
• 1 finely chopped onion
• 2 tbsp (30 g) butter
• 2 tbsp. flour
• 1 cup beef broth
• 2 tsp Worcestershire sauce
• 1/2 cup frozen peas (a couple of handfuls)
• 1 tsp sweet paprika
• 2 tablespoons chopped fresh parsley leaves

Preparation:

1. Boil the potatoes in salted water until tender, about 12 minutes. Drain and transfer to a bowl. Mix together the sour cream, egg yolk, and cream. Add the cream mixture to the potatoes and mash until smooth.
2. While the potatoes are cooking, heat a large skillet over high heat. Pour olive oil into the hot skillet and add the beef or lamb. Season the meat with salt and pepper. Brown the ground meat for 3-4 minutes. If you're using lamb and a lot of fat has rendered in the pan, use a spoon to skim off some of the liquid.
3. Add the chopped carrots and onions to the meat. Cook the vegetables and ground meat for 5 minutes, stirring constantly. In a second small skillet, fry the butter and flour over medium heat for 2 minutes. Add the broth and Worcestershire sauce. Let the gravy thicken for 1 minute and add to the meat and vegetables. Add the peas.
4. Preheat a broiler or oven with a grill function. Place the meat and vegetables in a rectangular baking dish. Spread the potatoes evenly on top. Sprinkle the potatoes with paprika and bake, 15-20 cm from the heating element, until the potatoes are evenly browned. Sprinkle the casserole dish with chopped parsley and serve.