Shepherds Pie
5 lg russet potatoes, peeled and cubed
2 tablespoons sour cream
1 large egg yolk
1/2 cup whipping cream
Salt, pepper, and garlic powder to taste
1 1/2 lb ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock
2 teaspoons Worcestershire
1 can of peas, drained
1 teaspoon paprika
2 tablespoons parsley

Boil potatoes for about 15 minutes in salted water until tender.

While the potatoes boil, brown the ground beef in a large skillet over medium high heat. Season meat with salt and pepper. 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.

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.

Preheat broiler to high. Fill a medium sized casserole dish with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika, and parsley and broil until potatoes are evenly browned.