A hearty shepherd's pie featuring tender ground lamb and a rich vegetable base, topped with creamy mashed potatoes enriched with egg yolk and Parmesan for a golden, crispy finish.
Heat olive oil in a pan and brown the ground lamb until it develops color and excess fat renders out.
Add chopped onion, carrot, and garlic, and cook until the vegetables soften and nearly break down, enhancing the meat filling's flavor.
Stir in tomato paste, red wine, rosemary, and chicken stock, then simmer for 3 to 4 minutes to allow the alcohol to evaporate.
Boil the potatoes until tender, then mash them. Season with salt and pepper, and mix in the egg yolks and grated Parmesan to help create a golden crust.
Spread the mashed potatoes evenly over the meat mixture, then bake in the oven for 18 to 20 minutes until the top is crispy and golden brown.