Shepherd's Pie

Ingredients:
3 Tablespoons Olive Oil
1 pound lean ground  lamb
1 medium Onion, chopped (1 cup)
1 large Carrot, chopped ( ¾ cup)
4 Cloves Garlic, minced 
2 teaspoons dried Herbs from Provence 
OR Equal parts
Thyme, Rosemary, Basil &Tarragon
Salt and Pepper
1-2 Tablespoon Worcestershire sauce
4 oz Tomato Paste
¼ cup Red Wine
½ cup Chicken Stock*
2 lbs (4 cups) potatoes, peeled & cubed
4 Tablespoons Butter
¼ cup Mayonnaise
¼ cup Sour Cream
1 egg yolk
3/4 cup grated cheddar cheese 

Directions:
Preheat oven to 400 degrees.

Bring 2 quarts of water to a boil in a medium pot.
Boil potatoes in water until tender, meanwhile:

Heat oil in a large skillet over medium-high heat, crumble and cook meat, stirring to break up into small pieces .
Cook about 2-3 minutes.  Drain.
Add Carrot, Onion, garlic, herbs and ½ teaspoon salt and pinch of pepper.
Cook 3 or so minutes more until onions start to look translucent.

Add worcestershire sauce  and tomato paste and stir well, cook another 2 minutes.

Add the wine and broth and turn down the heat at this time, cook and stir another 2 minutes.
Turn off heat.

At this time your potatoes should be done.
Drain potatoes and then return to pot.
Add butter, sour cream, mayonnaise, egg yolk and  ½ teaspoon salt and mash well with a potato masher.

Pour your meat and veggie filling into an oven safe casserole dish, mine is about  7x10”.

Top filling with potatoes and spread evenly, sprinkle cheese on top.

Bake for 18-20 minutes at 400 degrees.