Preheat oven to 400°F.

Peel potatoes and cut into 1/2 inch dice.

Place potatoes in medium saucepan and cover with cold water. Cover and bring to boil on high heat.

Uncover potatoes and reduce heat. Simmer 10-15 minutes until tender.

Place Half-and-Half and butter in microwave-safe container. Warm for 35 seconds.

Drain potatoes and return to saucepan.

Mash potatoes with Half-and-Half, butter, kosher salt and pepper until smooth.

Stir in egg yolk with potatoes until well combined.

While potatoes are cooking, prepare meat filling.

Place canola oil into 12-inch saute pan over medium-high heat.

Once oil shimmers, saute onion and carrots until they begin to take on color - aprox. 3-4 minutes.

Add garlic to onion and carrots and stir to combine.

Add ground beef, kosher salt, black pepper and cook until meat is browned.

Sprinkle flour on top of meat mixture and toss to coat. Continue to cook for one minute.

Add tomato pate, beef broth, Worcestershire, rosemary, and thyme to meat mixture. Stir to combine.

Bring meat mixture to boil.

Reduce heat to low. Cover meat mixture and simmer 10-12 minutes or until sauce thickens slightly.

Add corn and peas to meat mixture. Stir to combine.

Spread meat mixture evenly into 11x7 glass baking dish.

Top meat filling with mashed potatoes. Start around edge to create a seal to prevent mixture from bubbling up. Smooth potatoes with a rubber spatula.

Line sheet pan with parchment paper. Place baking dish on sheet pan. Bake in oven on center rack for 25 minutes or until potatoes begin to brown.

Remove baking dish and cool 15 minutes before serving.