Rachel Ray's Shepard's Pie

2 lbs. potatoes

salt and pepper

1 T EVOO

1&3/4 lbs ground Beef

1 Carrot, peeled and chopped

1 onion, peeled and chopped

2 T. butter

2 T. flour

1 C. beef broth

2 t. worcestershire sauce

1/2 c. frozen peas

2 T. sour cream

1 egg yolk

1/2 c. cream (or broth ofor lower fat)

1 t. paprika

2 T. chopped flat leaf parsley

Boil Potatoes.

While potatoes boil, heat a large skillet over medium high heat. Add oil to hot pan, then beef. Season with salt and pepper. Brown and crumble meat. Add carrot and onion; cook 5 min. Whisk in broth and worchestershire. Cook to thicken, 1 min. Add gravy to meat mix. Stir in peas.

Drain potatoes and pour into bowl. Combine sour cream, egg yolk and cream. Pour the cream mix into the potatoes and mash.

Preheat broiler to high. Fill a small rectangular casserole with meat and veg. mix. Spoon potatoes evenly over the meat. Top potatoes with paprika and broil 6 to 8 inches from heat until evenly browned. (2 to 3 min.) Sprinkle with chopped parsley and serve.