To a skillet over medium-high heat brown the ground lamb for about 10 minutes, allowing the fat to release. Remove most of the excess grease.

Once brown, add the onion and carrots to the skillet with the meat and saute for 5 minutes until onions become translucent.

Add the peas, garlic, herbs, salt and pepper to the skillet and saute for 2 minutes. Add the tomato paste and stir in to cook for 1 minute.

Pour in red wine to deglaze the skillet. Cook for 5 minutes to remove alcohol and reduce the wine. Add the worcestershire sauce followed by the chicken stock. Reduce by half. Remove from heat and set aside.

Peel and dice the potatoes. Add to a pot of boiling water. Boil for about 10 minutes until fork tender. Time will depend on size of potatoes. Drain and add to a large bowl.

Add the chicken stock, butter, egg yolks, half of the cheese, salt, and pepper to the bowl of hot potatoes. Use a hand held stand mixer to mash and cream the potatoes.

Spread half of the mashed potatoes into the bottom of a casserole dish. Layer the entire meat filling next, spread evenly. Top with the remaining mashed potatoes, texturize with a fork, and sprinkle the remaining cheese over the top.

Bake at 350F for 40 minutes until golden brown and cheese is melted. Top with fresh herbs and serve.