Directions: |
Directions:Preheat oven to 400º. Place canola oil in 12-inch saute pan and set over medium heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, about 3 - 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with flour and toss to coat, continuing to cook another minute. Add the tomato paste, chicken broth, Worcestershire sauce, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 - 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the meat mixture and spread mixture evenly into an 11 X 7 inch glass baking dish. Top with mashed potatoes, starting around the edges to create a seal to prevent mixture from bubbling up. Smooth with a spatula. Bake for 25 - 30 minutes or just until the potatoes begin to brown. Let cool 15 minutes before serving.
For Potatoes:
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 - 15 minutes. Place the half-and-half and butter into microwave-safe container and heat in microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return them to saucepan. Mash the potatoes and then add half-and-half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well-combined. |
This recipe for Shepherd's Pie is from