Shepherd's Pie Casserole

Ingredients:

For the potato layer:

• 680 g of Russet potatoes
• 1/4 cup low-fat cream (10-12%)
• 55 g butter
• 3/4 tsp coarse salt
• 1/4 tsp ground black pepper
• 1 egg yolk

For the meat filling:

• 700 g of minced young lamb
• 2 tsp tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons chopped fresh rosemary leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 tbsp. l. canola oil
• 1 cup chopped onion
• 2 carrots, peeled and finely diced
• 2 crushed cloves of garlic
• 1 teaspoon coarse salt
• 1/2 tsp ground black pepper
• 2 tbsp. flour
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen green peas

Preparation:

1. Peel the potatoes and cut them into 1.5 cm pieces. Place them in a medium saucepan and cover with cold water. Place over high heat, cover, and bring to a boil.
   
   When the water comes to a boil, remove the lid, reduce the heat to a simmer, and cook until tender, about 10-15 minutes, then lightly crush with tongs. Place the cream and butter in a microwave-safe container and microwave for about 35 seconds. Drain the potatoes in a colander and return them to the pan.
   
   Mash the potatoes, then add the cream, butter, salt, and pepper and continue mashing until smooth. Add the egg yolk and mix well.
2. While the potatoes are cooking, prepare the filling. Pour canola oil into a 12-inch skillet and heat over medium-high heat. Once the oil is coated, add the onion and carrot and cook until they begin to brown, about 3-4 minutes.
   
   Add the garlic and stir. Add the ground meat, salt, and pepper and cook until tender, about 3 minutes. Sprinkle the meat with flour and stir, continuing to cook for another minute.
   
   Add tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme and stir. Bring to a boil, reduce heat to low, and simmer gently for 10-12 minutes, until the sauce thickens slightly.
3. Preheat oven to 205°C.
   
   Add the corn and peas to the meat mixture and spread the filling evenly into a 28x18 cm glass baking dish. Top with mashed potatoes, starting from the edges to create a layer that will prevent the filling from boiling over. Smooth it out with a silicone spatula. Place on a parchment-lined baking sheet in the center of the oven and bake for 25 minutes, until the potatoes begin to brown.
   
   Let cool on a wire rack for at least 15 minutes before serving.