Shepherd'S Pie

• For the potatoes:
• 1 1/2 lb russet potatoes
• 1/4 C half and half
• 2 oz unsalted butter
• 3/4 tsp salt
• 1/4 gr pepper
• 1 egg yolk
• For meat filling:
• 2 Tbl Canola oil
• 1 C chop onion
• 2 carrots, peel, dice small
• 2 cloves garlic, mince
• 1 1/2 lb ground lamb
• 1 tsp salt
• 1/2 tsp gr pepper
• 2 Tbl flour
• 2 tsp tomato paste
• 1 C chick broth
• 1 tsp worcestershire sauce
• 2 tsp fresh chop rosemary
• 1 tsp fresh chop thyme
• 1/2 C froz corn
• 1/2 C froz peas

1. Peel potatoes, cut into 1/2 in dice, put medium saucepan, cover w cold water, cover, put on high heat, bring to boil, then uncover, decrease heat to simmer, cook til tender, about 10-15 min. Put half-and-half and butter in container, microwave to warmed through. Drain potatoes, return to saucepan, mash, add half-and-half, butter, s and p, mash til smooth, stir in yolk, stir well.
2. Preheat oven to 400.
3. While potatoes cook, make filling. Canola in 12 in sauce pan, medium heat. When oil shimmers, add onions, carrots and saute til getting color, about 3-4 min. Add garlic, then lamb, s and p, cook til brown and cooked through. Sprinkle meat w flour, toss to coat, cook another min. Add tom paste, broth, worcestershire, rosemary, thyme, and stir, bring to boil, reduce to low, cover, simmer til slightly thick. about 10-12 min.
4. Add corn and peas to to lamb mix, spread onto 11x7 in glass baking dish, top w mash potato, seal all around, put on parchment sheet on cookie sheet, put on middle rack in oven, bake 25 min or til potato browns, remove, cool 15 min, serve.

potatoes, russet potatoes, butter, salt, pepper, egg yolk, oil, chop onion, carrots, garlic, ground lamb, salt, pepper, tbl flour, tomato, chick broth, worcestershire sauce, chop rosemary, thyme, corn, froz peas

Taken from www.epicurious.com/recipes/member/views/shepherds-pie-53061431 (may not work)