CLASSIC SHEPARDS PIE

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream
• 1 large egg yolk
• 1/2 cup chicken broth
• Salt and black pepper
• 1 tablespoon extra-virgin olive oil  
• 1 3/4 pounds ground beef
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 6 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 2 teaspoons Worcestershire
• 1/2 cup frozen peas

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and chicken broth. Add the mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.  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.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with remaining butter and broil 6 to 8 inches from the heat until potatoes are evenly browned.