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Shepherd's Pie

Alton Brown
  • 90 minutes
  • Serves 8

INGREDIENTS

1 1/2 lb

russet potatoes

1/4 cup

half-and-half

2 oz

unsalted butter

3/4 tsp

kosher salt

1/4 tsp

freshly ground black pepper

1

egg yolk

2 tbsp

canola oil

1 cup

chopped onion

2

carrots, peeled and diced small

2 cloves

garlic, minced

1 1/2 lb

ground lamb

1 tsp

kosher salt

1/2 tsp

freshly ground black pepper

2 tbsp

all-purpose flour

2 tsp

tomato paste

1 cup

chicken broth

1 tsp

Worcestershire sauce

2 tsp

freshly chopped rosemary leaves

1 tsp

freshly chopped thyme leaves

1/2 cup

fresh or frozen corn kernels

1/2 cup

fresh or frozen English peas