Start by putting the quartered russet potatoes into a large pot. Fill it with cold water and add a pinch of salt. Bring it to a boil and cook until potatoes are fork-tender, usually around 15-20 minutes. While those are cooking, let’s focus on the filling.

In a large skillet, heat the olive oil over medium heat. Once hot, add the ground lamb and cook until browned. You want it to develop some flavor, so let it sit for a minute before stirring. Drain any excess fat if needed.

Once the lamb is browned, throw in the onion, carrot, and garlic. Stir well, letting the veggies soften, about 5 minutes. Next, sprinkle in the mixed salt and pepper, ensuring even coating.

Add the Worcestershire sauce, tomato purée, and red wine to the skillet. Stir and let it reduce for a few minutes, which intensifies the flavors. Your kitchen should already start smelling heavenly!

Pour in the chicken stock and toss in the fresh herbs. Let the mixture simmer gently for about 10 minutes until it thickens. Make sure to stir occasionally!

Your potatoes should be ready by now. Drain them, then return them to the pot. Add in the butter, egg yolks, and half of the grated Parmesan cheese. Mash away until creamy and smooth.

Preheat your oven to 375°F (190°C). In a baking dish, pour the filling evenly, then spread the mashed potatoes over the top. Smooth it out, and if you want to fancy it up, use a fork to create some peaks. Sprinkle the remaining Parmesan on top.

Place the dish in the oven and bake for 25-30 minutes. You want the top to be golden brown and bubbly. Nothing screams ready like a crispy potato topping, right?