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

2) Drain potatoes and pour them into a bowl.

3) Combine cream cheese (or sour cream), egg yolk and milk (or heavy cream).

4) Add the cream mixture into potatoes and mash until potatoes are almost smooth.While potatoes boil, preheat a large skillet over medium high heat.

5) 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.

6) 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.

7) Add the thyme.OPTIONAL

8) 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.

9) Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute.

10) 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