The best Shepherd's Pie you'll ever eat!
Peel and dice potatoes (1/2 inch pieces). Add diced potatoes to a pot of water and bring to a boil, covered. Reduce to simmer and cook uncovered until tender (10-15 minutes). Drain water from potatoes and return potatoes to saucepan. Heat butter and half and half in microwave until warmed throughout. Mash potatoes and add warmed half and half and butter. Add salt and pepper and continue to mash until smooth. Stir in egg yolk. Set aside.
While potatoes cook, prep filling. In a large pan, add canola oil over medium high heat. Add onion and carrots and saute just until they begin to take color (3-4 min). Add garlic and stir to combine. Add beef and veal to brown and cook throughout. Sprinkle flour over mixture and toss to coat. Cook for another 3-4 min. Add tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Season with salt and pepper. Bring to a boil then reduce heat to simmer for 10-12 minutes until sauce is thickened.
Add the corn and edamame beans and mix. Remove from heat and spread mixture in a 9 X 9 inch baking dish. Layer with mashed potatoes. Sprinkle paprika on top and bake for 25 minutes uncovered. Let cool for 10 minutes before serving.