Directions

1. Peel and quarter the potatoes. Place in a large saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Decrease heat to simmer and cook until fork tender.  Drain potatoes and return to the pot. Mash potatoes and then add half & half, butter and salt and pepper and stir until smooth.  Stir in egg yolk. 
   

2. Light Pit Barrel® with normal starting procedure.
   

3. Add ground lamb to cast iron skillet or disposable aluminum pan. Cook ground lamb (or beef) until nearly fully cooked (save drippings for later).
   

4. Place the olive oil into a 12-inch saute pan and set over medium-high heat. Saute the onion and carrots until beginning to lightly brown. Add the garlic. Add the already cooked lamb, salt, and pepper and mix to combine flavors.
   

5. Sprinkle the meat mixture with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, broth, Worcestershire, rosemary, thyme. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
   

6. Add the corn and peas to the lamb mixture and spread into a 12-inch Cast Iron Skillet (or 9 x 13 dish). Top with the mashed potatoes with a piping bag or spatula.
   

7. Place on the Pit Barrel® until potatoes begin to brown, about 30 min. Remove and let cool for 15 minutes before serving. Garnish with fresh parsley.