"Yes, shepherd's pie is predominantly thought of as Irish or British. But since I'm Scottish, I thought I'd give it a unique twist to suit my ancestral tastes. The use of lamb, and the smoky, heather taste of Guinness Draught (Irish, I admit) and the topping of sharp cheddar and smoked paprika give this version it's unique, smoky-sweet flavor."
Prepare mashed potatoes. Stir in egg yolk, creamed cheese, half the butter, and sour cream. Consistency should be thick, not watery. Add salt and pepper to taste.
Add Heat 1/2 tbsp olive oil or butter in cast iron or nonstick pan. Add ground lamb when sizzling, reduce heat to medium, and stir frequently until consistently browned, about 4-5 minutes. Pour off excess oil then lightly salt and pepper.
Add chopped onion, carrot, and stewed tomatoes (with juice). Simmer for at least 5 minutes or until vegetables are tender.
Add peas. Reduce heat to low and stir frequently.
While simmering, prepare the gravy separately. Warm the Guiness in a saucepan and add the cube of bullion, crushing and stirring when warm, until cube dissolves throughout liquid.
In a separate pan, heat remaining ounce or two of butter until sizzling and add flour. Stir for one minute until a thick paste. Don't let it brown.
Stir warm Guinness broth into flour/butter paste. Stir for 2-3 minutes or until thick. Then stir entire gravy into simmering meat mixture. Simmer for 5 minutes longer and remove from heat. Mixture should be fairly thick.
Turn on your oven broiler in preparation for the final step.
Ladle meat mixture into the bottom of a greased 9x12 baking dish. Carefully add mashed potatoes on top until covered, like a crust. Grate cheddar cheese on top of mash potatoes, then drizzle parsley. Sprinkle with smoked paprika.
Place this mixture in the oven, 4-6 inches under the broiler. Goal is not to bake, but to merely brown the top of the crust, probably 4-5 minutes. Watch carefully, however, to be sure it doesn't burn. Remove when browned, let cool slightly, and serve.