To make this dish you need to mash cooked potatoes into mashed potatoes or use instant mashed potatoes. Most people prefer making their own mashed potatoes. We will go with the assumption that you know how to boil a potato if not a boiled potato if not we give you lesson on that later.
To make the best mashed potatoes do this …. Melt the butter and warm the half and half, drain the potatoes after they are cooked add the butter and half and half, salt and pepper and mash until smooth, stir in the egg yolk for added color.
While you potatoes are cooking you can work on the fillings for the Shepherd’s pie.
in a saute pan set to medium high heat put a little canola oil or olive oil (I prefer olive oil)
Add the onion the carrots and saute them to where they just changing color which takes about three or four minutes.
Add the garlic and stir to combine in the frying pan
Add the Lamb, salt and pepper and cook until browned that’s the meat Browned and cook thoroughly approximately 3 minutes.
Take the meat out and sprinkle with flour and toss it to coat it.
Return the meat to the sauté pan and cook for another minute,
Add the tomato paste chicken broth the Thyme, Rosemary, Worcestershire Sauce. Stir to combine, turn the heat up and bring to a boil after it is boiling reduce the heat to low and cover to simmer slowly until the sauce is thickened slightly.
This should only take 10 to 15 minutes to simmer like this.
Add the corn and peas to the meat mixture and spread evenly into a 11 x 7 glass baking dish.
With the mashed potatoes start around the edge to create a seal to help prevent the mixture from bubbling up, smooth you potatoes out with a spatula.
I like to place items like this on either parchment paper or aluminum foil on my baking sheet just in case it boils over it makes cleanup so much easier.
Place in the oven and bake for 25 minutes or until the potatoes begin to brown.
Remove to a cooling rack and let sit for about 15 minutes before serving.