Shepherd’s Pie

Set a stockpot of broth to boil over high heat. Clean and cut daikon or cauliflower into small pieces. Cook in beef or chicken broth for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked veggie very dry between several layers of paper towels. In a food processor, puree the hot veggie with the cream cheese, Parmesan, garlic, yolk, and pepper until smooth. Set aside.
While daikons boil, preheat a large skillet over medium-high heat. Add oil to a hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and thickener together 2 minutes. Whisk in broth, Tamari and fish sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon daikon over meat evenly. Top daikon with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.