Shepherd's Pie

3 tablespoons olive oil
2 pounds ground lamb
2 cups carrot, grated
1 large onion, chopped finely
1 tablespoon garlic, minced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons Worcestershire sauce
1 can tomato paste
1 cup red wine
1/4 cup chicken stock

2 pounds Yukon yellow gold potatoes
1 cup heavy cream
8 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 egg yolks
1/2 cup parmesan cheese

Preheat oven to 400 degrees F and bake for  20 minutes

Procedure:

1. Brown the ground lamb in a pan with olive oil.  Add the onion, garlic, rosemary, fresh thyme, salt, pepper, Worcestershire sauce, tomato paste, red wine, and chicken stock.  Set aside.
2. Peel and cut the potatoes and boil in water for 15 minutes or until cooked.  Strain and put potatoes in a mixing bowl or use the same pot. 
3. Heat the heavy cream with the a butter (do this earlier) and add to the potatoes and mash well.  Season with salt and freshly ground pepper. 
4. Add the yolks and the parmesan cheese.  Mash together until fully incorporated. 
5. In a baking pan, layer the cooked lamb mixture.  Top with the mashed potatoes and sprinkle with more parmesan cheese. 
6. Bake at a preheated oven at 400 degrees F for about 20 minutes.  Serve hot.