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

Boil potatoes in salted water until tender, about 12 minutes.

Drain potatoes and pour them into a bowl.Combine cream cheese (or sour cream), egg yolk and milk (or heavy cream).

Add the cream 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 and/or lamb.Season meat with salt and pepper.

Brown and crumble meat for 3 or 4 minutes.

If you are using lamb and the pan is fatty, spoon away some of the drippings.Add chopped carrot* and onion to the meat.

Cook veggies with meat 5 minutes, stirring frequently.NOTE:*by finely chopping the carrots, they will cook a little faster.Add the thyme.OPTIONAL Add the tomato paste, which gives the meat filling a richer flavor.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 paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.

Top casserole dish with chopped parsley and serve.