"Royal Shepherd's Pie" – Rachael Ray

Ingredients

• 4 large russet potatoes, peeled and cut into 3/4-inch cubes
• Salt
• 1 tbsp. olive oil
• 3 tbsp. butter
• 1 lb. ground sirloin
• 1 lb. ground lamb
• Pepper
• 1 small onion, finely chopped
• 1 carrot, chopped
• 1 stalk celery, finely chopped
• 1 tbsp. Worcestershire sauce
• 2 tbsp. fresh thyme leaves, chopped
• 2 cloves garlic, chopped
• 1 tsp. ground caraway or whole caraway seeds
• 1 tsp. ground cumin
• 2 tbsp. flour
• ½ cup white wine or dry sherry
• 1 can (10.5 oz.) beef consommé or 1 1/2 cups beef or chicken stock
• ¾ cup sour cream
• ¼ cup fresh chives, chopped
• 1 large egg yolk
• 8 oz. shredded Gruyère or white cheddar
• ⅓ cup (a handful) fresh flatleaf parsley, finely chopped