• Preheat oven to 400º degrees.
• Place potatoes in a saucepan, cover with cold water, and bring to a boil over medium heat and cook until tender.
• Drain the potatoes and place in a dish.
• Mash, add heavy cream, mix well, butter, mix well, egg yolk, mix well. Cover and set aside until meat filling is ready.
• In a large oven-safe pan brown ground lamb, drain. Remove Lamb from pan and into a bowl. Set aside.
• Add the canola oil to the pan and heat over medium high until it heats up.
• Add the onion, and carrots and sauté for 3-4 minutes.
• Stir in the garlic and cook for another 30 seconds. Add the browned beef back into the pan, add salt and pepper.
• Mix well and cook for about 5 minutes or so.
• Add flour and mix well. Cook for another minute.
• Stir in the tomato paste, chicken broth, Worcestershire, rosemary, and thyme into the lamb mixture. Mix well, cover and simmer for about 10 minutes, until the sauce thickens.
• Watch the Youtube video below for an idea of the consistency you are looking for.
• Add the corn and peas and mix well.

There are two ways you can then bake this:

• 1) In the pan you just cooked the lamb, lightly flatten the lamb mixture. Smooth the mash potatoes over top and make sure you cover all the way to the edges. Use a rubber spatula if possible. This prevents bubbling from happening. Prick lightly with a fork and then lightly scrape the top layer. This will give the potatoes some nice golden color after baking. Last but not least, sprinkle with parmesan and bake.
• 2) Place lamb mixture in a 11x7-inch baking dish. Then follow the directions for way #1.

  Enjoy!