Shepherd's Pie

2 pounds potatoes, peeled and cut into chunks
1/2 tablespoons extra-virgin olive oil
1 pound pork sausage of your choice
1 onion, chopped
1/2 pound button mushrooms, quartered
4-5 yellow squash or zucchini, coarsely chopped
2 bell peppers, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef stock or chicken broth
2 tablespoons Worcestershire sauce
1 egg yolk
3 tablespoons sour cream
1/2 pound cheese, shredded (any kind, I like cheddar)
1/4 cup chopped up cooked bacon
3 to 4 tablespoons chives
2 tablespoons Italian parsley, finely chopped
Salt
Black pepper
1 teaspoon paprika

Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Save a cup of starchy cooking water just before draining.
Heat a skillet over medium high heat. Add extra-virgin olive oil and the sausage to the pan and caramelize the meat, 4 to 5 minutes. Add in the vegetables and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
Put the meat and vegetable mixture into a baking dish, and pour gravy over meat and turn on broiler.
Beat the egg yolk with the starchy potato cooking water. Place drained potatoes back into the pot. Mash potatoes with egg yolk and sour cream then fold in cheese, parsley and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Sprinkle bacon over top.

Serves 6 people

Araksya's Tip: If I have, I like to add eggplant to this dish and cook with the other vegetables.