Classic Scotsman's Shepherd Pie

Combine potatoes, sour cream, and cream cheese in a bowl until they form a harmonious union. Add 1 tablespoon of melted butter, an egg yolk, and a pinch of salt to the mixture. Stir until everything is well incorporated.

Heat some olive oil in a skillet over medium-high heat. Add the ground lamb and gradually reduce the heat to medium. Cook, stirring constantly, until the lamb is nicely browned and crumbly, taking about 4 to 5 minutes. Remove excess oil from the pan and season the lamb with a dash of salt and black pepper to taste.

Combine the cooked tomatoes, their juice, onion, and carrot into the lamb mixture. Let it simmer for a few minutes until the vegetables are tender, taking about 5 to 10 minutes. Add some peas and reduce the heat to low. Cook, stirring frequently, until the peas are warmed through, taking about 2 to 3 minutes.

Heat some beer in a saucepan over medium heat. Add the beef bouillon and stir until it's fully incorporated. Cook and stir the mixture for about 5 minutes, or until the bouillon is dissolved.

Melt some remaining butter in a separate pan over medium-low heat. Whisk the flour into the butter until it forms a smooth paste, taking about 1 minute. Stir in the beer mixture and Worcestershire sauce until everything is well combined, taking about 2 to 3 minutes. Finally, stir the gravy mixture into the lamb mixture and let it simmer until everything is thickened, taking at least 5 minutes.

Position a rack about 6 inches from the heat source and preheat your oven's broiler. Grease a 9x12-inch baking dish with some oil.

Pour the lamb mixture into the prepared baking dish. Cover it with a layer of mashed potatoes, creating a crust-like effect. Sprinkle some Cheddar cheese, parsley, and paprika over the mashed potatoes.

Place the dish under the broiler and cook until the crust is nicely browned and the cheese is melted, taking about 4 to 5 minutes. Let it cool for a few minutes before serving.