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Individual Shepard pies

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Ingredients
  

  • 2 lbs Russet potatoes, peeled and cut into 1 inch cubes
  • 1 egg yolk
  • 1/4 cup milk
  • 2 tbsp Greek Yogurt

For the Shepard Pie Filling

  • 1 tbpsn Olive Oil
  • 3/4 lb Ground Beef or Ground Lamb
  • 3 carrots peeled and cut into 1/2 inch square cubes
  • 1 garlic clove peeled and minced
  • 1/4 tspn Kosher salt
  • 1/4 tspn ground black pepper
  • 1 1/2 tbspn all purpose flower
  • 1 tbspn tomato paste

Instructions
 

  • Make the mashed potatoes: place potatoes in large pot and cover with cold water. Generously season with salt; heat to boiling over medium-high heat. Simmer 10 to 12 minutes or potatoes are tender. Drain potatoes and return to pot; let cool slightly. Add egg ,
  • Meanwhile, make the Shepherd's Pie filling: preheat oven to400 degrees F. heat oil in large high-sided skillet over medium high heat. Addlamb; cook 4 minutes, stirring occasionally and breaking up meat with side ofspoon. Add carrots and garlic; cook 4 to 6 minutes or until lamb is cookedthrough , stirring occasionally. Spoon off and discard any excess fat.
  • Stir in flour and tomato paste; cook 1 minutes, stirringconstantly. Stir in broth Worcestershire and thyme; heat to boiling overmedium-high heat. Reduce to medium-low; simmer 5 minutes or until mixture isthickened, stirring occasionally. Remove from heat; stir in onions, pears andcorn.
  • divide lamb mixture between 4 mini casserole dishes. Use a piping bag to pipe mashed potatoes over lamb mixture (or use a spoon to spread potatoes over). Bake 20 to 25 minutes or until potatoes are golden