May 1, 2020
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine cream cheese , egg yolk and milk in a separate bowl and add to the potatoes. Mash until potatoes are almost smooth. Season with salt and pepper.
While potatoes boil, heat the oil in a large skillet over medium high heat. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies for about 5 minutes, stirring frequently.
Heat a separate small pan over medium heat. Add the butter until melted, add the flour and cook together for 2 minutes. Whisk in the broth and Worcestershire sauce and continue whisking until gravy thickens, about 1 minute. Add gravy to the skillet with meat and vegetables. Add the peas and stir to combine.
Preheat broiler to high. Spoon the meat and vegetable mixture into a heat proof round or rectangular casserole. Top the mixture with the potatoes evenly. Sprinkle with paprika. Broil for a few minutes until potatoes are browned. Garnish with parsley and serve immediately.
Store bought mini graham cracker pie shells
Beat the cream cheese and sugar together until light and fluffy, about 3 minutes. Stir in vanilla extract.
In a separate bowl, whisk heavy cream until soft peaks form. Fold whipped cream into cream cheese mixture until fully combined.
Fill the graham cracker shells with the cream cheese mixture. Refrigerate 4 hours or until completely set.
Top with chocolate sauce, strawberry sauce and/or caramel sauce and add more whipped cream if desired. Garnish with berries or cookie crumbs and serve.