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1
Peel the potatoes and cut into 1/2-inch dice.
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2
Put the potatoes in a medium saucepan and cover with salted cold water.
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3
Set the pan over high heat, cover, and bring to a boil.
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4
Once it is boiling, uncover the pan, reduce the heat to medium-low, and simmer until the potatoes are tender and easily crushed with a fork, 10 to 15 minutes.
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5
Put the half-and-half and butter in a microwave-safe container and microwave until warm, about 35 seconds.
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6
Drain the potatoes and return them, off the heat, to the warm saucepan.
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7
Mash the potatoes.
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8
Add the half-and-half and butter mixture, salt, and pepper and continue to mash until smooth.
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9
Stir in the egg yolk until well combined.
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10
Heat the oven to 400F.
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11
In a large skillet set over medium-high heat, heat the oil until it shimmers.
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12
Add the onion, bell pepper, and carrots and cook, stirring, just until they begin to take on color, 3 to 4 minutes.
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13
Add the garlic, salt, and pepper.
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14
Sprinkle in the flour, stir to combine, and continue cooking for another minute.
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15
Add the tomato paste, vegetable broth, rosemary, and thyme, and stir together.
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16
Bring the mixture to a boil.
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17
Add the kidney beans, reduce the heat to low, cover, and simmer slowly for 10 to 12 minutes or until the sauce has thickened slightly.
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18
Stir in the corn and peas.
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19
Spread the vegetable mixture evenly into an 11 x 7-inch glass baking dish.
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20
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.
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21
Put the baking dish on a parchment-lined rimmed baking sheet.
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22
Bake on the middle rack of the oven for 25 minutes or just until the potatoes begin to brown.
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23
Transfer to a wire rack and let cool for at least 10 minutes before serving.
