Shepherd's Pie

*Originally from Foodnetwork.com

For potatoes:
1 1/2 lb russet potatoes
1/4 c. half and half
2 oz butter
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 egg yolk

For filling:
2 T. oil
1c. chopped onion
2 carrots, diced
2 cloves garlic, minced
1 1/2 pounds ground lamb (or beef)
1 tsp kosher salt
1/2 tsp pepper
2 T. flour
2 tsp tomato paste
1 c. chicken broth
1 tsp Worcestershire sauce
1 tsp freshly chopped thyme (I just used use dried)
2 tsp freshly chopped rosemary (I just used some dried)
1/2 c. corn kernels (fresh or frozen)
1/2 c. fresh or frozen peas

Peel and dice potatoes. Place in medium saucepan and cover with cold water. Set on high heat, cover and bring to boil. Once boiling, uncover, decrease the heat to maintain simmer and cook until tender, approx 10-15 min. Drain and return to pan.

Microwave half and half and butter on high until warmed, about 35 seconds. Mash potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the egg yolk until combined.

Preheat oven to 400. While potatoes cook, prepare filling. Place oil in large sautee pan over medium high. When oil shimmers, add onion, carrots and sauté 3-4 min. Add garlic and stir to combine. Add lamb, salt and pepper and cook until browned and cooked through.

Sprinkle meat with flour and toss to coat, continuing to stir. Cook for one minute. Add tomato paste, broth, worcestershire, rosemary, thyme and stir to combine. Brint to boil, reduce to low, cover and simmer 10-12 min, until slightly thickened.

Add corn and peas. Spread mixture in 11x7 baking dish. Top with mashed potatoes, starting at the edges to create a seal to prevent bubbling over. Smooth potatoes. Place pan on parchment paper lined cookie sheet. Bake 25 min. until potatoes begin to brown. Remove to a cooling rack for at least 15 min.