Shepards Pie

potatoes
salt and pepper
olive oil
chicken breasts
carrots (shredded)
frozen peas - 1 cup
butter
flour
white wine or chicken stock
Dijon mustard
shredded cheese
2 egg yolks
milk
paprika

Heat oven to broil.
Place cut up potatoes in a medium pot and cook until fork tender, salt the water.
Add olive oil to skillet and cook chicken until done. Remove chicken from pan when cooked through and cut into cubes and cover with foil. Using the pan you cooked the chicken in, add a drizzle of olive oil, add carrots and peas. Cook the veggies for about 2 minutes then scoot to one side of the pan, add flour and butter and cook for about 1 minute. Add some white wine or chicken stock about 1 cup or 1/2 cup each and cook for another minute or so to thicken. Add mustard and add the sauce in with the veggies.
Drain potatoes when done and mash with cheese, egg yolks, milk or chicken stock, salt and pepper.

Put chicken in a rectangular glass cooking dish, cover with veggies and sauce and then spred the layer of potatoes over the mixture.

Put in oven under broiler and heat for 3 to 5 minutes.

Sprinkle with paprika if desired.