Easy Shepherd's Pie (Beef And/or Lamb Combo)

Ingredients

• beef stock1.0 cup
• butter2.0 tablespoons
• carrot1.0
• cream cheese2.0 tablespoons
• egg yolk1.0 large
• flour2.0 tablespoons
• parsley leaves2.0 tablespoons
• thyme2.0 teaspoons
• ground lamb1.75 pounds
• 1%% milk0.5 cup
• olive oil1.0 tablespoon
• onion1.0
• to 1 peas0.5 cup
• potatoes2.0 pounds
• salt and pepper6.0 servings
• paprika1.0 teaspoon
• tomato paste2.0 tablespoons
• worcestershire2.0 teaspoons

Directions

1. 1

   Peel and chop the potatoes into even chunks, then boil in salted water until tender, about 15 minutes.

2. 2

   While potatoes cook, peel and dice the onion and carrot. Heat olive oil in a large skillet over medium heat and cook the onion and carrot until softened, about 5 minutes.

3. 3

   Add the ground lamb to the skillet, breaking it up with a spoon, and cook until browned. Drain excess fat if necessary.

4. 4

   Stir in the flour, tomato paste, Worcestershire sauce, thyme, and paprika. Cook for 1 minute.

5. 5

   Pour in the beef stock and bring to a simmer. Cook until the sauce thickens, about 5 minutes. Season with salt and pepper, then stir in the peas and parsley. Remove from heat.

6. 6

   Drain the potatoes and mash with butter, cream cheese, milk, and egg yolk until smooth. Season with salt and pepper.

7. 7

   Preheat the oven to 400°F (200°C). Transfer the meat mixture to a baking dish and spread the mashed potatoes evenly on top.

8. 8

   Bake for 20-25 minutes until the filling is bubbly and the potato topping is golden. Let rest for 5 minutes before serving.