Shepherd's Pie
The ultimate comfort food - perfect for a stormy evening!  
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For the potatoes:
4 to 5 medium sized red potatoes or 3 large russet potatoes
1/4 cup half & half
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon black pepper
1 egg yolk
For the meat filling:
2 tablespoons olive oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 and 1/2 pounds ground beef
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste (can substitute catsup)
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary
​1 cup frozen green peas
Makes 8 servings.
  1. Peel and cut potatoes into medium sized pieces.
  2. Bring potatoes to a boil in salted water over high heat.  Reduce heat to simmer and cook until just done.  Don't let them get too mushy or overdone - about 15 - 20 minutes.  Check to make sure that the pot doesn't boil over!
  3. Drain potatoes.  While they are draining, place half & half and butter into a saucepan and heat gently until just warm.   
  4. Place the drained potatoes back into the cooking pot and mash them as you like.  I use an old-fashioned hand potato masher or a large serving fork.  
  5. Pour in the milk mixture.  Add salt and pepper to taste and stir in the egg yolk.  Set aside.
  6. Sauté onions and carrots in a large cast iron or other oven-proof skillet over medium heat until just tender - between 3 - 4 minutes or so.  Stir in garlic.
  7. Add the garlic and stir to combine. Add the ground beef, salt and pepper and cook about 3 to 4 minutes, stirring often until beef is browned.
  8. Slowly add the flour and stir all together for a minute or so until thoroughly mixed.  Stir in tomato paste, broth, Worcestershire, and rosemary.  Boil, then reduce to low and simmer for about 10 minutes, stirring occasionally, until sauce thickens.  Last, stir in the peas.
  9. You are going to bake right in this skillet!  So now cover the top of the meat mixture with the mashed potatoes.  Make sure to spread all the way to the edges, to kind of make a seal.
  10. Place on a cookie sheet (for catching drips) in a preheated 400 degree oven and bake until potatoes begin to turn a golden brown - about 25 to 30 minutes.
  11. Let sit and cool for about 10 to 15 minutes before slicing and serving.