Ingredients:

For the potatoes:

• 1.5 lbs. russet potatoes (about 3)
• 1/4 c. half and half
• 1 egg yolk
• Salt and pepper to taste

For the filling:

• 1.5 lbs. ground beef
• 1 small onion, diced
• 1 clove garlic, minced
• 2 carrots, diced
• 2 T. olive oil
• 1 T. tomato paste
• 1/2 c. frozen peas
• 1/2 c. frozen corn
• 1 tsp. fresh thyme
• 1 tsp. fresh rosemary, chopped
• 2 tsps. Worcestershire sauce
• 1 c. chicken stock
• 2 T. flour
• 1 tsp. salt
• 1/2 tsp. pepper

Method:

• Peel the potatoes and cut into 1/2-inch dice.
• Cover with cold water in a medium saucepan then bring to a boil over high heat.
• Decrease the heat to maintain a simmer and cook until tender, about 10 to 15 minutes.
• Drain the potatoes and put back into the saucepan.
• Mash potatoes and add half and half, butter, salt, and pepper.
• Stir in the yolk until well combined.
• Preheat the oven to 400F and prepare the filling:
• Saute the onion and carrots in the olive oil until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine.
• Add the ground beef and salt and pepper. Cook until browned and cooked through, approximately 3 minutes.
• Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
• Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine.
• Bring to a boil, reduce the heat to low and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the beef mixture and spread evenly into an 11 by 7-inch baking dish.
• Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up.
• Bake for 25 minutes or just until the potatoes begin to brown. Cool for at least 15 minutes before serving.

You're welcome.