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Alton Brown Shepherd's Pie

Kathleen Smith
  • minutes
  • Serves

INGREDIENTS

1 1/2

lbs Ground lamb or ground beef

1/2 cup

Corn, Frozen

2 cloves

Garlic

1/2 cup

Peas, Frozen Petite

2 tsp

Rosemary, Fresh

1 1/2

lbs Russet potatoes

1 tsp

Thyme, Fresh Leaves

1

Yellow onion, Medium

1

Egg yolk

1 cup

Chicken broth

2 tsp

Tomtato paste

1 tsp

Worcestershire sauce

2 tbsp

All-purpose flour

3/4 tsp

Black pepper

1 3/4 tsp

Salt

2 tbsp

Vegetable oil

2 oz

Butter, Unsalted

1/4 cup

Half and half

2

Carrots (peeled and diced fairly small)