To start, boil 2 pounds of potatoes in salted water for about 12 minutes until they are soft. Drain the potatoes, place them into a bowl, and combine them with a mixture of 2 tablespoons of sour cream or cream cheese, 1 large egg yolk and 1/2 cup of cream. Mash the potatoes until almost smooth.
Over medium heat, add 1 tablespoon of olive oil to a skillet, and add 1 3/4 pounds of ground beef or lamb, seasoning with salt and pepper. Brown the meat for about three to four minutes, breaking it into smaller pieces while stirring. Add 1 peeled and chopped carrot along with 1 chopped onion to the meat, and continue cooking for five minutes.
In a separate small skillet, make the gravy by cooking 2 tablespoons of butter with 2 tablespoons of all-purpose flour over medium heat for two minutes. Add in 1 cup of beef broth and 2 teaspoons of Worcestershire sauce to the butter and flour, whisking to combine. Thicken the gravy for one minute before adding to the meat. Stir in 1/2 cup of frozen peas.
Place the meat and vegetable mixture into a small rectangular casserole dish, and evenly spoon the potatoes over the meat. Sprinkle paprika atop the potatoes, and bake about 6-8 inches beneath a broiler on high heat until the potatoes brown evenly.Learn more about Cooking