Shepherds Pie

Ingredients

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons low fat sour cream
1 egg yolk
1/2 cup low fat milk
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds extra lean ground beef
1 onion, chopped
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen corn, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves


Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine milk, egg yolk, butter, and sour 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 onion. Season meat with salt and pepper. Brown and crumble meat and onions. Add flour slowly, stirring until absorbed. Add beef broth and Worcestershire sauce. Thicken gravy 1 minute.

Saute corn on med-high with a small amount of olive oil until the sweetness is released, about 3 minutes.
Preheat broiler to high. Fill a small rectangular casserole with meat mixture. Add the layer of corn. Spoon potatoes over meat evenly. Top potatoes with paprika and
bake at 375 for 45 minutes, or until evenly browned.

Top casserole dish with chopped parsley and serve.