Sheppard's Pie

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
• Salt and freshly ground black pepper
• 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, eyeball it
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons ketchup
• 2-4 cups cheese

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl, and mash them.  While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add onion to the meat. Cook onion 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 onion. Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture, sprinkle with cheese. Spoon potatoes over meat evenly. Top potatoes with paprika and chesse, and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.