2 pounds potatoes, such as russet, 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, 1 turn of the pan |
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 |
1/2 cup frozen peas, a couple of handfuls |
1 teaspoon sweet paprika |
2 tablespoons chopped fresh parsley leaves |