Shepherd's Pie

This classic shepherd's pie features a rich meat gravy and a cheesy mashed potato topping, baked to golden perfection.

Place the potatoes in large pot and cover with cold water by 1 inch. Bring the water to a boil, reduce to a simmer, and cook uncovered for 10-15 minutes until the potatoes are tender and easily pierced with a fork.
Drain the potatoes in a colander. Return the potatoes to the pot and add the half and half, butter, garlic powder, salt and pepper. Mash the potatoes until the ingredients are mixed together and smooth. Taste and add more salt if needed.
Add the parmesan cheese and beaten egg yolk to the potatoes and stir until well combined. Set to the side.

Preheat oven to 400°F(204°C).
Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and saute for 1 minute.
Add the ground beef and break it apart with a spatula or wooden spoon. Add the thyme, rosemary, parsley, salt, and pepper. Stir well and cook for 7-8 minutes until browned, stirring occasionally. Add more salt if needed.
Stir in the Worcestershire sauce and cook for 1 minute. Add the flour and tomato paste, stirring until well combined. Add the broth and frozen peas and carrots and stir to combine. Bring to a boil, then reduce to a simmer for 5-7 minutes, stirring occasionally, until the sauce is slightly thickened.

Pour the meat filling into a deep pie dish, 9 x 9 inch baking dish, or a 7 x 11 inch baking dish. Spread out the filling into an even layer.
Spoon the mashed potatoes over the meat filling, spread them into an even layer, and ensure they seal to the edge of the dish to prevent the filling from bubbling up.
Place on the center rack and baked uncovered for 25-30 minutes. Cool 15-20 minutes before serving.