Comforting Shepherd's Pie

In a hot pan with oil, brown the ground beef, breaking it up as it cooks.

Season the browned beef with salt and pepper.

Finely chop the onion, celery, and carrots.

Add the chopped vegetables to the pan with the beef and cook until softened.

Mince the garlic and add it to the pan, cooking for another minute until fragrant.

Stir in the tomato paste and finely chopped rosemary.

Pour in the red wine, broth, and Worcestershire sauce. Stir to combine and let it simmer.

Stir in the frozen peas and cook for a few more minutes.

Peel and chop the potatoes, then place them in a pot of salted water and boil until fork-tender.

Drain the boiled potatoes and pass them through a ricer or mash them until smooth.

Add butter, warm milk, salt, and pepper to the mashed potatoes and mix well.

Stir in an egg yolk to enrich the mashed potatoes.

Spread the meat filling evenly in the bottom of a baking dish.

Top the meat filling with the mashed potatoes and spread evenly.

Use a fork to create texture on the surface of the potatoes, then generously sprinkle with grated Parmesan cheese.

Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the top is golden brown and the filling is bubbly.

Garnish with fresh chives, let it rest for a few minutes, then serve.