Step 1

Preheat the oven to 425°F (220˚C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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.

Step 8

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

Step 9

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

Step 10

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

Step 11

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

Step 12

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

Step 13

Enjoy!