Let’s create this comforting and hearty pie:

1. Prepare the Mashed Potato Topping:

• Ensure you have 5 cups of warm, mashed boiled potatoes.
• In a large bowl, stir the warm mashed potatoes, sour cream, softened cream cheese, 1 tablespoon of the softened butter, the egg yolk, ½ teaspoon kosher salt, and ½ teaspoon black pepper together until smooth and well combined. Set aside.

2. Cook the Lamb and Vegetable Filling:

• Heat the 1 ½ teaspoons of olive oil in a large cast iron skillet or nonstick pan over medium-high heat.
• Add the ground lamb, reduce heat to medium, and cook, stirring frequently and breaking it up, until browned and crumbly, about 4 to 5 minutes.
• Carefully pour off any excess grease from the pan. Season the cooked lamb with a pinch of salt and black pepper to taste.
• Stir in the chopped stewed tomatoes (with their juice), chopped onion, and chopped carrot into the ground lamb. Bring to a simmer, then reduce heat and continue simmering until the vegetables are tender, about 5 to 10 minutes.
• Add the peas to the mixture, reduce heat to low, and cook, stirring frequently, until the peas are warmed through, about 2 to 3 minutes. Keep this lamb mixture warm.

3. Make the Stout Gravy:

• In a separate saucepan, heat the Irish stout beer over medium heat. Add the beef bouillon cube. Cook and stir the beer mixture until the bouillon cube is completely dissolved, about 5 minutes. Keep warm.
• In another separate small pan or skillet, melt the remaining 1 tablespoon of butter over medium-low heat until sizzling.
• Whisk the all-purpose flour into the melted butter until it forms a thick, smooth paste (a roux). Cook, whisking, for about 1 minute.
• Gradually whisk the warm beer/bouillon mixture and the Worcestershire sauce into the flour-butter roux. Continue whisking until the gravy is smooth and has thickened, about 2 to 3 minutes.

4. Combine Gravy and Lamb Filling:

• Pour the prepared stout gravy into the skillet containing the lamb and vegetable mixture.
• Stir well to combine. Bring to a simmer and cook, stirring occasionally, until the entire mixture has thickened to a nice stew consistency, at least 5 minutes.

5. Assemble the Shepherd’s Pie:

• Set your oven rack about 6 inches from the heat source and preheat the oven’s broiler.
• Grease a 9×12-inch baking dish (or similar large casserole dish).
• Pour the prepared lamb and stout gravy mixture evenly into the bottom of the greased baking dish.
• Carefully spoon the prepared mashed potato mixture over the lamb mixture, spreading it gently to cover the filling completely, like a crust. You can create decorative swirls or peaks with the potatoes if desired.
• Sprinkle the shredded sharp Cheddar cheese evenly over the mashed potato topping.
• Sprinkle the chopped fresh parsley and smoked paprika over the cheese.

6. Broil the Topping:

• Carefully place the assembled Shepherd’s Pie under the preheated broiler.
• Broil for 4 to 5 minutes, watching very carefully, until the potato crust is nicely browned in spots and the cheese is melted and bubbly. Broilers work quickly, so do not walk away!

7. Rest and Serve:

• Remove the Shepherd’s Pie from the broiler. Let it cool for about 5-10 minutes before serving. This allows the filling to set slightly and makes serving easier.
• Serve hot.

The stout gravy and cheesy paprika topping make this extra special