Alton Brown's Shepherd Pie
INGREDIENTS
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FOR THE POTATOES
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1 1/2 pounds russet potatoes
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1/4 cup half-and-half
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2 ounces unsalted butter
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3/4 teaspoon kosher salt
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1/4 teaspoon black pepper, freshly ground
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1 large egg yolk
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FOR THE MEAT FILLING
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2 tablespoons canola oil
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1 cup chopped onion
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2 carrots, peeled and finely diced
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2 cloves garlic, minced
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1 1/2 pounds ground shepherd (in a pinch, substitute mutton or lamb stew meat)
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1 teaspoon kosher salt
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1/2 teaspoon black pepper, freshly ground
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2 tablespoons all-purpose flour
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2 teaspoons tomato paste
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1 cup chicken broth
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1 teaspoon Worcestershire sauce
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2 teaspoons fresh rosemary, chopped
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1 teaspoon fresh thyme, chopped
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1/2 cup corn kernels, fresh or frozen
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1/2 cup English peas, fresh or frozen
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