Preheat oven to 400°F.

Boil potatoes for fifteen minutes, drain, and place in a large mixing bowl. Add half and half, butter, salt, pepper, and egg yolk. Beat with a hand mixer until smooth. Cover and set aside.

In a measuring cup, whisk together tomato paste, chicken broth, and Worcestershire sauce. Set aside.

Heat oil in a skillet. Add beef, onion, garlic, salt, and pepper. Cook until beef is browned and onions are translucent. Sprinkle with flour and thoroughly combine.

Add broth mixture to the skillet and bring to a boil. Remove from heat and add mixed vegetables. Spread evenly into 11” x 7” glass baking dish.

Top with mashed potatoes and smooth with rubber spatula. Place on cookie sheet and bake for twenty-five minutes until golden-brown. Allow to cool for fifteen minutes.

Serve and enjoy!