PREPARATION

• PEEL THE POTATOES AND CUT INTO 1/2-INCH DICE. PLACE IN A MEDIUM SAUCEPAN AND COVER WITH COLD WATER. SET OVER HIGH HEAT, COVER AND BRING TO A BOIL.
• ONCE BOILING, UNCOVER, DECREASE THE HEAT TO MAINTAIN A SIMMER AND COOK UNTIL TENDER AND EASILY CRUSHED WITH TONGS, APPROXIMATELY 10 TO 15 MINUTES.DRAIN THE POTATOES IN A COLANDER AND THEN RETURN TO THE SAUCEPAN.
• MASH THE POTATOES AND THEN ADD THE, BUTTER, SALT AND PEPPER AND CONTINUE TO MASH UNTIL SMOOTH. STIR IN THE YOLK UNTIL WELL COMBINED.
• PREHEAT THE OVEN TO 200 DEGREES C.
• PLACE THE OIL INTO A 12-INCH SAUTE PAN AND SET OVER MEDIUM HIGH HEAT.
• ONCE THE OIL SHIMMERS, ADD THE ONION AND CARROTS AND SAUTE JUST UNTIL THEY BEGIN TO TAKE ON COLOR, APPROXIMATELY 3 TO 4 MINUTES.
• ADD THE GARLIC AND STIR TO COMBINE. ADD THE LAMB,MIDASBRITISH ROAST SPICE (13001) AND COOK UNTIL BROWNED AND COOKED THROUGH, APPROXIMATELY 3 MINUTES.
• SPRINKLE THE MEAT WITH THE FLOUR AND TOSS TO COAT, CONTINUING TO COOK FOR ANOTHER MINUTE.
• ADD THE TOMATO PASTE, CHICKEN BROTH, WORCESTERSHIRE, THYME, AND STIR TO COMBINE. BRING TO A BOIL, REDUCE THE HEAT TO LOW, COVER AND SIMMER SLOWLY 10 TO 12 MINUTES OR UNTIL THE SAUCE IS THICKENED SLIGHTLY.
• ADD THE CORN AND PEAS TO THE LAMB MIXTURE AND SPREAD EVENLY INTO AN 11 BY 7-INCH GLASS BAKING DISH.
• TOP WITH THE MASHED POTATOES, STARTING AROUND THE EDGES TO CREATE A SEAL TO PREVENT THE MIXTURE FROM BUBBLING UP AND SMOOTH WITH A RUBBER SPATULA.
• PLACE ON A PARCHMENT LINED HALF SHEET PAN ON THE MIDDLE RACK OF THE OVEN AND BAKE FOR 25 MINUTES OR JUST UNTIL THE POTATOES BEGIN TO BROWN. REMOVE TO A COOLING RACK FOR AT LEAST 15 MINUTES BEFORE SERVING.