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