Boil potatoes in salted water until tender, about 12 minutes

Drain potatoes and pour them into a bowl

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

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

Add the thyme

OPTIONAL 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

Whisk in broth and Worcestershire sauce

Thicken gravy 1 minute

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