1 1/2 pounds potatoes, peeled and cubed (russet recommended)
1/4 cup half-and-half
2 tablespoons unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg yolk
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and chopped
2 cloves garlic, minced
1 1/2 pounds ground beef
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1/2 cup corn kernels, fresh or frozen
1/2 cup English peas, fresh or frozen
Preheat oven to 400 degrees.
Fill a medium pot with water. Boil potatoes until tender, about 10 minutes (depending on the size of your cubes). Drain when done.
While the potatoes are cooking, heat the oil in a large sauté pan over medium-high. Sauté onions and carrots for about 3 minutes, or until they have some nice color. Add garlic and sauté another 30 seconds or so. Add meat, salt, and pepper and cook for about 3 more minutes, or until cooked through.
Stir in the flour and cook for another minute. Stir in tomato paste, chicken broth, Worcestershire, and herbs. Bring to a boil, cover, lower heat and simmer for 10 minutes, or until sauce is slightly thickened. Adjust seasoning if needed.
While that simmers, mash potatoes with half-and-half, salt and pepper, and egg yolk. Adjust seasoning as needed.
Stir corn and peas into meat mixture. Pour mix into an 11×13” baking dish. Top with mashed potatoes, smoothing flat with a rubber spatula (try to get a nice seal around the edges).
Bake for 25 minutes, or until potatoes start to brown. Allow to rest 15 minutes before serving.