Shepherd’s Pie

Ingredients

• 1 ½ lb (750 g) Russet potatoes, peeled and boiled until very tender
• ¼ cup (60 mL) skim milk
• 2 each, egg yolks
• 4 oz (125 g) unsalted butter
• 1 tsp (5 mL) salt
• 1 Tbsp (15 mL) canola oil
• 1 cup (250 mL) onion, minced
• 1 cup (250 mL) carrots, diced small
• ⅓ cup (75 mL) garlic, minced
• 1 cup (250 mL) celery, diced small
• 1 cup (250 mL) leeks, diced small
• 1 lb (500 g) ground beef or lamb
• ½ lb (250 g) split red lentils
• 3 Tbsp (45 mL) all-purpose flour
• 1 Tbsp (15 mL) tomato paste
• 1 tsp (5 mL) Worchestershire sauce
• 1 ½ cups (375 mL) chicken broth
• 1 Tbsp (15 mL) fresh thyme, chopped
• ½ cup (125 mL) frozen corn kernels
• ½ cup (125 mL) frozen peas