Shepherd's pie

Put the peeled potatoes in a stock pot with water to cover by three to four inches, bring to a boil, drop to medium low, cover and cook 30 to 40 minutes.

Medium dice the onions, carrots and celery, and rough chop the garlic.

Heat a large heavy bottom pot over high, add the olive oil and the ground lamb, smashing it flat against the pot.

Keep mashing while the meat releases its water, about five minutes, then sear five to 10 minutes more until deeply browned and the bottom is well glazed.

Add the diced vegetables and the salt and fry three to four minutes until lightly softened.

Add the red wine and scrape the fond up with a wooden spoon until dissolved.

Stir in the tomato paste, beef paste, Worcestershire and black pepper.

Once the wine is mostly reduced, stir in the chopped thyme and the flour and cook until the pan glazes up again.

Deglaze with the beef stock, bring to a simmer and cook over medium low until the vegetables are tender and the sauce is reduced by half, five to 10 minutes.

Taste for salt, then stir in the chopped parsley and the frozen peas.

Check the potatoes for no resistance with a cake tester, drain and push them through a potato ricer.

Stir the melted butter, heavy cream, sour cream, grated Parmesan and salt into the riced potatoes until the cheese is incorporated, then taste.

Stir in the egg yolks.

Spread the meat into a deep nine by 13 dish and press it into an even layer, then spread the potatoes over the top.

Dimple the top with something flat to increase the crust, set the dish on a sheet tray and top with a few grips of Parmesan.

Bake at 425F for 25 minutes, until risen and lightly golden.

Move up a shelf under a high broiler for a short blast to maximise crust, watching closely.

Cool at least 25 minutes before serving.