This rich shepherd’s pie might represent the zenith of comfort food; deep, meaty flavors in the filling, creamy and salty mashed potatoes layered on top. At the end of it all, the perfect bite comes together like magic.
Heat olive oil in dutch oven or skillet. Brown meat, draining any fat at the end. Add carrots, onion, garlic and peas, and cook, stirring occasionally until softened, about 5 minutes.
Add sugar, cloves, rosemary and tomato paste and stir until incorporated. Add red wine and simmer until reduced by half. Add chicken broth a half cup at a time and simmer to reduce before adding another half cup. Repeat until all chicken broth is used. Filling should be moist, but not runny. Taste and correct seasoning for salt and pepper.
While filling is cooking and reducing, add potatoes to a pot with just enough water to cover. Bring to boil and cook until potatoes are tender when pierced with a fork (about 15 minutes). Drain. Return to pot.
Use a masher to mash potatoes, adding butter, cream, and egg yolk until incorporated and potatoes start to become creamy. Taste and add salt if necessary.
Pour filling into a 9×9 inch baking dish, or 10 inch oval dish. Top evenly with mashed potatoes. Use a fork on top of the potatoes to make “grooves and peaks” and then top with parmesan cheese. Bake at 350 F for 35-40 minutes, or until potatoes start to brown and crisp at the peaks.