Shepherd's Pie

Potatoes:
2 lbs potatoes peeled and diced
1/4 c half and half, cream or milk
2 oz butter
3/4 tsp salt
1/4 tsp pepper
1 egg yolk

Meat Filling:
2 tbsp oil
1 chopped onion
2 carrots peeled and diced
2 tsp minced garlic
1 1/2 lbs ground meat
1 tsp salt
1/2 tsp pepper
2 tbsp flour
1 can drained petite diced tomatoes
1 c chicken broth
1 tbs worcestershire sauce
1/2 c corn
1/2 c peas

Preheat oven to 400.
Saute onions and carrots in oil for 3-4 minutes. Add garlic and cook for 2 more minutes. Add meat and salt and pepper and cook until browned, about 3 min, drain any excessive grease. Sprinkle meat with flour and cook for 1 min. Add the rest of the ingredients (excluding peas and corn) and simmer for 10 minutes. Add veggies. Pour meat mixture into 9 in round pan with 3 in edges.
Boil potatoes until fork tender, about 10 min, and drain. Mash with butter, milk, egg yolk and salt and pepper until creamy. Top meat mixture with mashed potatoes and smooth to edges creating a seal. Bake for 25 min. Let cool for 15 minutes.

Variation:
Top with shredded cheese.