Shepherd’s Pie

4 large potatoes, peeled and quartered

4 tablespoons unsalted butter, room temperature

1/2 cup whole milk, scalded

1 egg yolk, lightly beaten

2 tablespoons olive oil

1 large onion, finely chopped

1 clove garlic, minced

1 1/2 pounds ground beef

2 tablespoons tomato paste

3 tablespoons Toasted Onion Herb

1 1/2 cups frozen corn, thawed

1/2 cup cheddar cheese, divided

salt and pepper to taste

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1. Preheat oven to 350°F.

2. Place potatoes in a large pot and cover with salted cold water. Set over high heat, cover and bring to a boil. Boil for about 15-20 minutes until potatoes are easily pierced with a fork.

3. Drain the potatoes and place in a large mixing bowl. Add in the butter, milk, salt and pepper to taste and mash until smooth. Whisk in egg yolk and beat till smooth. Set aside.

4. In a large sauté pan over medium heat, add the olive oil and onion. Cook until the onion is soft and translucent, about 5 minutes. Add in the garlic and cook 1 minute or until fragrant.

5. Add the ground beef and cook until well browned, about 10 minutes. Stir in the tomato paste and Toasted Onion Herb seasoning, cook for 5 minutes.

6. Spread the ground beef mixture in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of corn and 1/2 of the cheese. Top with the mashed potato mixture and sprinkle top with remaining shredded cheese.

7. Bake uncovered for 45 minutes. Cool 15 minutes before serving.

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