Ingredients
- 1 1/2 pounds russet potatoes peeled and diced
- 1/2 cup half-and-half
- 4 tablespoons unsalted butter
- 3/4 teaspoon kosher salt divided
- 1/4 teaspoon ground black pepper
- 1 large egg yolk
- 1 medium onion chopped
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 1/2 pounds ground lamb
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme leaves chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
Instructions
- Preheat the oven to 400°F. Boil diced potatoes until tender, about 15 minutes. Drain and return to pot.
- Heat half-and-half and butter together until warm. Mash into the potatoes along with salt, pepper, and egg yolk until smooth.
- In a skillet, sauté onions, carrots, and garlic in olive oil until softened. Add ground lamb and cook until browned.
- Stir in flour, tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme. Simmer until thickened, then add peas and corn.
- Spread the lamb mixture in a baking dish. Top with mashed potatoes, sealing the edges. Bake for 25 minutes, or until the top is golden.
