Name: 30 Minute Shepherd's Pie
Prep time: 5 min
Cook time: 25 min
Yield: 4
Cuisine: British
Ingredients: 900g potatoes, such as russet, peeled and cubed; 2 tablespoons sour cream or softened cream cheese; 1 large egg yolk; 120ml cream, for a lighter version substitute vegetable or chicken broth; Salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 800g lamb mince; 1 carrot, peeled and chopped; 1 onion, chopped; 2 tablespoons butter; 2 tablespoons plain flour; 240ml beef stock or broth; 2 teaspoons Worcestershire sauce; 70g frozen peas, a couple of handfuls; 1 teaspoon sweet paprika; 2 tablespoons chopped fresh parsley leaves

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

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

3. 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.