First start by peeling and chopping the potato’s. place them in a pot and cover with cold water. Season the water with salt, cook till the potato’s are easily pierced with a fork. (While the potato's are cooking, make the meat filling ) Once they’re cooked, drain the water and use a potato masher to make the potato’s creamy. Add the butter and the half & half, mix. Then add 2 egg yolks and 1/2 parmesan cheese- mix to combine. In a cast iron pan sauté the meat with 1 table spoon olive oil for 5 minutes, then drain the liquid. To the pan add onion and the grated carrots. If your adding any other vegetables, now is the time to add them. Sautee for 5 minutes.
Next add the Worcestershire sauce, red wine, tomato paste, and salt. Mix very well and simmer for 3 minutes, then add 1/2 cup of chicken broth. Taste for salt and add as needed.
Take off the heat then add the mashed potato’s on top of the meat. With a spoon smooth the mashed potato’s on top, grate 1/2 cup of fresh parmesan over the top. Bake at 375 for 15 minutes, then turn up to a low broil till the cheese turns golden.
