Traditional Shepherd's Pie

1. Prepare mashed potatoes. Wash (and peel if you prefer - we keep ours on) and quarter. 
2. Place quartered potatoes into a kettle with water and set on stovetop over medium-high heat.
3. Cook until potatoes are softened. Use a fork to test this - it should easily push into the potatoes when done.
4. When potatoes are soft, drain water from the kettle.
5. Add in milk and butter to the potatoes. Mash with an electric mixer or hand masher.
6. Add more milk or butter if needed to obtain a sturdy, but creamy consistency.
7. Season with salt, pepper, and garlic powder to taste.
8. Set potatoes aside.
9. Heat the olive oil in a medium-large skillet over moderate heat before adding the carrots and carrots. Saute until softened. Add in garlic.
10. Add ground lamb to the skillet. Cook until red has faded. Stir in flour to coat lamb.
11. Add to skillet, beef broth, tomato paste, and Worcestershire sauce. Continue to cook over medium heat. 
12. Add in thyme, rosemary, salt and pepper to taste.
13. Cook until sauce is thickened and reduced. Add in peas and cook another 3 minutes or so.
14. Transfer lamb and sauce from skillet into a casserole dish. Top with mashed potatoes.
15. Beat the egg yolk into an egg wash and brush the top of the potatoes with it.
16. Top potatoes with cheese as desired.
17. Bake at 400 degrees F for 20 minutes or until top is browned.
18. Remove from oven and let cool 5-10 minutes before serving. 

Serve with a crusty artisan bread to help soak up some of the sauce. Accompany with a side of greens for a well rounded meal.