Golden Shepherd's Pie

2 tablespoons olive oil

3 lb ground lamb (1.5 kg)

salt, to taste

pepper, to taste

1 large onion, chopped

3 large carrots

6 cloves garlic, grated

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

2 tablespoons tomato paste

2 tablespoons worcestershire sauce

1 cup red wine (240 mL)

1 cup chicken stock (240 mL)

3 lb yukon gold potato (1.5 kg), cubed

¼ cup unsalted butter (55 g), 1/2 stick

4 large egg yolks

1 cup sour cream (230 g)

1 cup grated parmesan cheese (110 g)

Preheat the oven to 425°F (220˚C).

Heat the oil in a large pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and fry for 5 minutes, until cooked through.

Add the onion, carrots, garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are softened and the meat is well-browned.

Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates and the meat is aromatic.

Pour in the red wine and reduce until almost completely evaporated.

Add the chicken stock, bring to a boil, and cook the meat until the stock has evaporated, 5 minutes.

Meanwhile, cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan over low heat to dry out a bit.

Transfer the potatoes to a large bowl and mash until smooth.

Add salt, the butter, egg yolks, sour cream, and Parmesan cheese. Fold until well combined.

Transfer the potatoes to a piping bag or zip-top bag fitted with a star tip.

Spoon the lamb mixture into a large baking dish. Pipe the golden mashed potatoes over the lamb.

Bake for 30 minutes, until the potatoes are golden brown.