Mini Shepherd’s Pies Recipe

FOR THE MASHED POTATOES:

1-1/2 pounds Russet potatoes, peeled and cut into 1-inch cubes
1 egg yolk
1/4 cup milk
2 tablespoons Greek yogurt

FOR THE SHEPHERD’S PIE FILLING:

1 tablespoon olive oil
3/4 pound ground lamb or ground beef
3 carrots, peeled and cut into 1/2-inch cubes
1 garlic clove, minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1-1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
1-1/2 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon chopped fresh thyme leaves
3/4 cup frozen pearl onions
1/2 cup frozen corn kernels
1/2 cup frozen green peas