1. Preheat oven to 400°F. While oven is preheating peel potatoes and add to cold salted water. Bring to a simmer and cook until potatoes can be easily pierced with a fork. While potatoes are cooking, add butter, milk, and heavy cream to sauce pot. Heat butter until it is melted and little bubbles start to form around the edge. Keep warm on low heat until ready to mash potatoes.
    
2. While potatoes are cooking, heat oil in a sauté pan at medium-high heat. Add chopped onion, fennel, and carrots and cook until golden brown. Next add frozen vegetables until warmed through. Then add garlic and sauté for 30 seconds. Add tomato paste and sauté with vegetables until the paste has slightly darkened in color, about 5-6 mins.
    
3. Next add ground lamb, season with herbs de provence, salt, and pepper and cook until browned. Once browned, add flour and cook for 2 minutes until flour is cooked down. Stir in beef stock and Guinness and cook for 5-8 minutes until thickened. Remove from heat and set aside.
    
4. Once potatoes are done cooking remove from heat and drain immediately. If more water needs to me removed add back to the pot they were cooked in and cook until all the water has evaporated. Add potatoes to food mill, or ricer and mash until smooth (If you don’t have either one of these a hand mixer will work fine just make sure to not overmix).
    
5. After mashing all the potatoes, add warmed butter mixture and mix until smooth. Next, add yolks and the remaining ingredients. Transfer to a piping bag or set aside to spoon over the lamb mixture.
    
6. Grease a round 9 inch pie pan. Add lamb filling and top with mashed potatoes. Add to preheated oven and cook until top is golden brown for 30-40 minutes, or the internal temperature of the pie reaches 165°F. Allow to sit at room temperature for 10 minutes. Enjoy! 

Shopping List

Produce:
o 1 fennel bulb
o 2 medium yellow onion
o 2-3 jumbo carrots
o 1 bulb of garlic
o 4-5 Russet Potatoes
o 1 bunch Flat leaf Parsley

Meat and Dried Goods:
o 1 ½ lbs. Ground Lamb
o Herbes de Provence
o Kosher Salt
o Ground Black Pepper
o Tomato Paste
o Unsalted Beef Stock
o 12-16 OZS. Guinness Stout Beer

Dairy and Frozen:
o ½ dozen Eggs
o 12 OZS. Whole milk
o 12 OZS. Heavy cream
o Unsalted butter
o 1 bag frozen peas
o 1 bag frozen corn
o 8 OZS. Irish Cheddar cheese or grated parmesan