Hearty twist on shepherd's pie: Potato casserole with eggs

I regularly serve potato casseroles at home. They're a hearty, simple, and delicious dinner dish. They also don't require much time because I arrange the prepared ingredients in a baking dish, and the oven does the rest for me. I usually stick to a regular roster of ingredients, but the English version of the dish with boiled eggs tempted me like a few other things.

Adding eggs is not entirely new, but they are usually used in a raw, unprocessed form. Beaten with cream, they can be poured over other ingredients to create a tasty coating after baking. I refer to a dish like shepherd's pie in the "English style" recipe—a shepherd's casserole where the top is mashed potatoes. I added boiled eggs and a bit of cheese to this layer because it always fits. The result is surprisingly delicious!

Boiled eggs are the surprise element in the dish, which also surprised my family at home. Egg halves placed with the cut side up not only enrich the dish with added protein but also make it look intriguing; everyone just wants to try it. The eggs should be cooked to a soft-medium consistency. Take them out from the refrigerator earlier and put them in boiling, slightly salted water. Cook for 4-5 minutes, then transfer to a bowl of cold water.

Importantly, you can use "yesterday's dinner" potatoes to prepare this dish. Mashed to a smooth consistency, they will work excellently. You can also cook them fresh and prepare smooth mashed potatoes with some butter and milk. In that case, you can use a bit less cheese.

Ingredients:

                      
• 1.3 lbs of boiled potatoes
• 1.1 lbs of ground beef-pork mixture
• White part of a leek
• 1 medium onion
• 1 medium carrot
• 1 tablespoon of soft butter
• 7 oz of grated Gouda cheese
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon hot paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons of vegetable oil
• Salt and pepper to taste

Preparation:

1. Peel and dice the onion. Peel the carrot and grate it on a fine grater. Slice the leek into half-rings.
2. Cook the eggs to a soft-medium consistency.
3. Heat the oil in a pan, fry the onion, then add the leek and fry for 3-5 minutes. Add the carrot, season with spices, and mix. Fry for about 2 minutes, stirring occasionally. Remove from the pan.
4. Fry the meat.
5. Preheat the oven to 375°F.
6. Press the potatoes thoroughly through a ricer or mash. Combine with soft butter and half the cheese.
7. Grease a heatproof dish with butter, then layer the meat, sautéed vegetables, and potatoes. Add the egg halves, smooth them out, and top with the remaining cheese.
8. Bake the casserole for about 35 minutes. You can sprinkle with parsley before serving.