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Ingredients

• 2 pounds Russet potatoes, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream (for a lighter version, substitute vegetable or chicken broth)
• Salt and freshly ground black pepper
• 1 tablespoon extra virgin olive oil (EVOO)
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire sauce (eyeball it)
• 1/2 cup frozen peas (a couple handfuls)
• 1 teaspoon sweet paprika
• 2 tablespoons fresh parsley leaves, chopped

Description

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