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Grate the onion, carrot and 2 cloves of garlic, set aside. HEAT olive oil in a large pan until hot. SEASON the ground lamb with some salt and pepper. FRY the ground lamb over moderate heat for 4 minutes.
STIR in the grated onion, carrot and cloves of garlic using the wooden spoon. ADD Worcestershire sauce, tomato purée along with the twigs of rosemary and thyme. STIR constantly while cooking for 3-4 minutes.
POUR in 1 cup of red wine and reduce until most of the moisture has been evaporated. Add in chicken stock, turn up the heat and let come to a boil. COOK until the lamb mixture has thickened. TASTE and add salt and pepper to your liking.
MEANWHILE, cook the potatoes in the other large pan until tender. DRAIN the potatoes when well done, then pass them through a fine sieve using a round (soup) spoon.
ADD two egg yolks, butter and milk, mix until smooth. MIX in 2 tablespoons grated parmesan cheese. Taste, add salt and pepper to your liking. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
SPOON the lamb mixture into a large oven-proof dish, try to divide it evenly over the entire length of the baking dish. LAYER over the mashed potatoes generously on top of the lamb mixture.
We found that using your hands for this is the easiest way, but you can use a wooden spoon instead. COVER the potatoes with more grated parmesan and fluff up the mashed potato topping with a fork, make rough peaks.
Cook the pie in your oven for about 20 minutes, or until golden brown and well-baked. Enjoy!